Onion-leek-cake

Name: Onion-leek-cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 500 g floury cooking potatoes, salt, pepper; 375 g + some dark wheat flour (Type 1050); 7 TABLESPOONS Milk; 1 cube (42 g) fresh yeast; 500 g Leeks (leek); 1.2 kg Onions, 2 tablespoons oil; 7-10 Tbsp some fat, 300 g sour cream; 5 eggs , caraway (Gr. M)

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

500 g floury cooking potatoes, salt, pepper
375 g + some dark wheat flour (Type 1050)
7 TABLESPOONS Milk
1 cube (42 g) fresh yeast
500 g Leeks (leek)
1.2 kg Onions, 2 tablespoons oil
7-10 Tbsp some fat, 300 g sour cream
5 eggs , caraway (Gr. M)

Directions

1
Peel and wash the potatoes and boil them in salted water. Put 375 g flour in a bowl, press a depression in the middle. Warm milk, crumble yeast, dissolve in it. Pour into the hollow, mix with some of the flour to make a pre-dough. Cover and leave to rise in a warm place for about 20 minutes
2
Drain the potatoes, collecting 100 ml of water. Mash potatoes, mix with water, cool down a little. Add to pre-dough, knead. Leave to rise for about 20 minutes.
3
Clean the leek, wash it. Peel onions. Cut both into rings. Fry in hot oil. Grease a fat pan (approx. 35 x 40 cm). Whisk sour cream, eggs and spices
4
Knead the dough, dust with flour. Roll out on the fat pan, press the rim up. Spread onion mixture and glaze on top. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 40-45 minutes