Vogelsberg salt cake

Name: Vogelsberg salt cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 8 TABLESPOONS (80 ml) and some milk; 30 g fresh yeast; 7-10 Tbsp Salt; 125 g dark wheat flour (type 1050); 125 g Wheat flour (Type 405); 5-6 Tbsp Oil; 7-10 Tbsp Grease; 3-4 medium-sized onions; 1 TABLESPOON butter/margarine; 1 collar Parsley; 200-300 g streaky smoked bacon or diced ham; 500 cooked potatoes (from the previous day); 1 Egg (Gr. L); 250 g Low-fat curd; 200 g Sour cream or crème fraîche; 7-10 Tbsp Caraway seeds

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

8 TABLESPOONS (80 ml) and some milk
30 g fresh yeast
7-10 Tbsp Salt
125 g dark wheat flour (type 1050)
125 g Wheat flour (Type 405)
5-6 Tbsp Oil
7-10 Tbsp Grease
3-4 medium-sized onions
1 TABLESPOON butter/margarine
1 collar Parsley
200-300 g streaky smoked bacon or diced ham
500 cooked potatoes (from the previous day)
1 Egg (Gr. L)
250 g Low-fat curd
200 g Sour cream or crème fraîche
7-10 Tbsp Caraway seeds

Directions

1
Gently warm 100 ml water and 8 tablespoons of milk. Dissolve yeast in it. Mix 1/2 tsp salt and flour. Knead with oil and yeast milk until smooth. Cover and leave to rise in a warm place for about 30 minutes
2
Peel and chop the onions. Heat the fat. Steam onions until translucent. Wash and chop parsley. Dice bacon or cut into thin slices
3
Finely grate the potatoes. Mix with egg, quark, sour cream, onions and parsley. Add a little milk until you have a smooth mixture. Season with salt and caraway seeds
4
Knead the dough. Roll out on a greased tray (35 x 40 cm). First spread potato mixture, then bacon on top. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 45-50 minutes