Swabian onion cake
easy
105 mins
105 mins
Ingredients
- 250 g Flour
- 1 TEASPOON Sugar
- 1/2 TEASPOON Salt
- 175 ml Milk
- 15 g fresh yeast
- 25 g soft butter
- 1 kg Onions
- 250 g streaky smoked bacon
- 1-2 TABLESPOONS Oil
- 125 g Schmand
- 100 g clotted cream
- 3 Eggs (size M)
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Flour
- 7-10 Tbsp Fat and flour
Directions
- 1
Mix flour, sugar and salt in a bowl. Warm milk lukewarm, crumble yeast into it and dissolve it while stirring. Add milk and yeast mixture and butter to the flour mixture. Knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 40 minutes
- 2
In the meantime peel and halve the onions and cut them into fine strips. Finely dice the bacon and leave it out in a pot. Add oil, heat up, fry onions for about 15 minutes while turning. Remove from the stove
- 3
Knead the dough once again on a floured work surface with floured hands. Roll out to a circle (approx. 32 cm Ø) on a floured work surface. Grease a springform pan (26 cm Ø) and dust with flour. Put the dough into it, pressing the rim slightly. Let it rise again in a warm place for about 30 minutes
- 4
Mix sour cream, sour cream and eggs. Season vigorously with salt, pepper and nutmeg. Sprinkle the base with breadcrumbs. Spread onions on top and pour the egg glaze over it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower shelf for 50-60 minutes. Remove from the oven and leave to rest on a cake rack for about 10 minutes. Remove from the springform pan, cut into pieces and arrange
- 5
Waiting time approx. 30 minutes
Nutrition Facts
320 kcal
22 g
22 g
8 g
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