Leek and bacon cake with cheese sauce

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 6
  • 350 g Flour
  • 1/2 packet (4 g) Dry yeast
  • 40 g soft butter or margarine
  • 175 ml tepid milk
  • 1 Egg
  • 1 TEASPOON Salt
  • 1 pinch Sugar
  • 2 Rocks Leek
  • 150 g streaky smoked bacon
  • 2 TABLESPOONS Schmand
  • 7-10 Tbsp Pepper
  • 1 Onion
  • 100 ml White wine
  • 250 g Whipped cream
  • 100 g grated Emmental cheese
  • 2 TABLESPOONS sauce thickener
  • 7-10 Tbsp grated nutmeg
  • baking paper
  • 7-10 Tbsp Flour

Directions

  1. 1

    For the yeast dough mix flour and dry yeast in a bowl. Add 30 g fat, milk, egg, salt and sugar and knead with the dough hook of the hand mixer to a smooth dough.

  2. 2

    Cover and leave in a warm place for about 30 minutes. In the meantime, clean and wash the leek and cut it into fine rings. Dice the bacon and drain in a pan. Add leek and sauté briefly.

  3. 3

    Stir in sour cream, season with pepper. Let it cool down. Roll out the yeast dough on a floured work surface to a rectangle (30x35 cm). Spread leek and bacon mixture on top. Cut lengthwise into 5 strips of 6 cm width.

  4. 4

    Roll up and place in a springform pan (18 cm Ø) lined with baking paper. Allow to rise again for another 15 minutes and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes.

  5. 5

    Meanwhile, for the sauce, peel and finely dice the onion. Fry in the remaining hot fat. Pour in wine and let it boil down a little. Pour on cream and stir in cheese. Bring to the boil and stir in the sauce thickener.

  6. 6

    Season to taste with salt, pepper and nutmeg. Melt the rest of the butter and spread it on the still hot cake. Arrange the cake on a plate and add the sauce.

Nutrition Facts

KCAL
710 kcal
CARBS
49 g
FATS
47 g
PROTEINS
18 g