Vogelsberg salt cake

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3.5 8
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 175 ml Milk
  • 1 cube (42 g) Yeast
  • 250 g Flour
  • 250 g Wheat flour (Type 1050)
  • 7-10 Tbsp Salt
  • 100 ml Oil
  • 150 g Onions
  • 1 TABLESPOON Butter or margarine
  • 1 collar Parsley
  • 200 g streaky smoked bacon
  • 1 kg cooked potatoes (from the previous day)
  • 2 Eggs
  • 500 g Low-fat curd
  • 2 (200 g each) Mug of sour cream
  • 7-10 Tbsp Caraway seeds
  • 7-10 Tbsp Grease the baking tray

Directions

  1. 1

    For the dough, heat milk and 175 ml water. Dissolve yeast in it. Put flour and some 1/2 teaspoon salt in a bowl. Knead oil and yeast mixture with the dough hooks of the hand mixer.

  2. 2

    Then work into a smooth dough with your hands. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, peel and chop the onions for the topping and fry them in hot fat until they are glassy.

  3. 3

    Wash and chop the parsley. Cut bacon into small cubes. Press potatoes through a potato press or mash them finely. Mix with eggs, quark, sour cream, onions, parsley and half of the bacon.

  4. 4

    Season with salt and caraway seeds. Knead the yeast dough again and roll out on a greased baking tray (approx. 35x40 cm). Spread the potato mixture on top. Sprinkle with remaining bacon cubes. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 45-50 minutes.

  5. 5

    Results in about 12 pieces.

Nutrition Facts

KCAL
520 kcal
CARBS
45 g
FATS
30 g
PROTEINS
16 g