Bacon Dumpling Cake with Creamed Savoy Cabbage and Fried Mushrooms

For the bacon dumpling mixture, briefly boil the whipping cream with the rosemary sprigs and thyme stems, remove from the heat and simmer for 20 minutes. Cut ciabatta into cubes of about 2 cm and place in a sufficiently large bowl. Remove kitchen herbs from the whipped cream. Pour whipping cream over bread and let it swell for 10 min.

2. pluck parsley leaves, chop finely and add to bread form.

Cut bacon and shallots into thin strips. Chop garlic finely. Heat 10 g butter and fry bacon until golden brown. Add bacon to bread. Heat remaining butter and sauté shallots and garlic, extinguish with white wine and add to bread. Separate the eggs and add the yolks to the bread. Season with salt, pepper and nutmeg and mix well. Whip the egg whites with a pinch of salt until stiff and mix gently with a rubber spatula. 3.

Grease a cake pan (2 liters) with a thin layer of butter and sprinkle with breadcrumbs. Fill bacon dumpling mixture into the mold and seal tightly with aluminum foil. Fill a juice pan half full with lukewarm water, place the Gugelhupfform on the juice pan and bake in the heated oven on the 2nd rail from the bottom at 160 °C (convection oven not suitable) for 50-55 min.

In the meantime, for the creamed savoy cabbage, remove the stem from the cabbage in a wedge shape and loosen the leaves. Remove any remaining thick stems from the leaves. Cook leaves in enough boiling hot salted water

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