Onion cake

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 1
  • 500 g floury cooking potatoes (e.g. Aula or Irmgard)
  • 7-10 Tbsp Salt
  • 1.25 kg Onions
  • 3 Leek sticks (leek)
  • 1 cube (42 g) Yeast
  • 50 ml Milk
  • 250 g Flour
  • 2 TABLESPOONS Oil
  • 1 TABLESPOON Caraway seeds
  • 7-10 Tbsp Pepper
  • 300 g ripened cream
  • 5 Eggs (size M)
  • 7-10 Tbsp grated nutmeg
  • 7-10 Tbsp Grease

Directions

  1. 1

    Wash the potatoes and cook them in their skins in salted water for about 20 minutes. Peel onions and cut into rings. Wash and clean the leek and cut into rings. Drain potatoes, rinse and peel.

  2. 2

    Dissolve yeast in lukewarm milk. Put the flour into a mixing bowl, press a depression into it, add the yeast mixture. Cover and leave to rise in a warm place for about 15 minutes. Mash potatoes finely and add to the pre-dough.

  3. 3

    Use the dough hooks of the hand mixer to work everything into a smooth dough. Cover the dough and let it rise again for about 20 minutes. Heat the oil. Fry the onions and leek until transparent. Season with caraway seeds, salt and pepper.

  4. 4

    Whisk sour cream and eggs, season with salt, pepper and nutmeg. Knead the dough again and roll out on a greased baking tray. Pull up the edges of the dough. Spread the vegetables on the dough, pour the icing on top.

  5. 5

    Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 40-45 minutes. Results in about 25 pieces.

Nutrition Facts

KCAL
820 kcal
CARBS
84 g
FATS
38 g
PROTEINS
28 g

Categories & Tags

Miscellaneous

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