Sauerkraut bacon cake

Name: Sauerkraut bacon cake
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 1
Ingredients: 300 g Flour; 150 g Butter or margarine; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Cling film; 1-2 Garlic cloves; 2 Bread roll; 1 TABLESPOON Butter or margarine; 1/2 bunch Chives; 1 can(s) (810 ml) Sauerkraut; 2 Onions; 150 g streaky smoked bacon; 7-10 Tbsp Caraway seeds; 100 g Whipped cream; 100 g Fresh cream; 5 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease; 2 TABLESPOONS condensed milk; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 1

300 g Flour
150 g Butter or margarine
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
7-10 Tbsp Cling film
1-2 Garlic cloves
2 Bread roll
1 TABLESPOON Butter or margarine
1/2 bunch Chives
1 can(s) (810 ml) Sauerkraut
2 Onions
150 g streaky smoked bacon
7-10 Tbsp Caraway seeds
100 g Whipped cream
100 g Fresh cream
5 Eggs
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease
2 TABLESPOONS condensed milk
7-10 Tbsp Parsley

Directions

1
For the dough, knead flour, fat in flakes, egg and 2-3 tablespoons of cold water into a smooth dough. Season with salt and nutmeg. Cover and chill for about 1/2 hour. In the meantime peel the garlic for the filling and press it through the garlic press. Dice the bread roll. Fry the garlic and bread roll cubes in hot fat. Wash the chives, cut into small rolls and mix in.
2
Drain sauerkraut well. Peel and chop the onions. Cut bacon into small cubes. Fry bacon and onions until crispy. Add sauerkraut, mix and season with caraway seeds. Whisk cream, crème fraîche and eggs. Season with salt and nutmeg. Roll out half of the dough between 2 layers of foil, line the bottom of a springform pan (28 cm Ø) with it. Prick several times and pre-bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Roll out remaining dough as well. Cut out an even strip for the edge of the baking tin and place it on the greased edge. First layer the bread roll, then the sauerkraut mixture. Pour over whisked eggs.
3
Season with salt and nutmeg. Roll out half of the dough between 2 layers of foil, line the bottom of a springform pan (28 cm Ø) with it. Prick several times and pre-bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Roll out remaining dough as well. Cut out an even strip for the edge of the baking tin and place it on the greased edge. First layer the bread roll, then the sauerkraut mixture. Pour over whisked eggs. Cut out leaves from the dough. Brush them with condensed milk and cover with parsley leaves. Spread on the cake. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Serve hot or cold. Results in about 16 pieces
4
Cut out leaves from the dough. Brush them with condensed milk and cover with parsley leaves. Spread on the cake. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Serve hot or cold. Results in about 16 pieces