Swiss Sauerkraut Cake

A great cake recipe for any occasion:

Prepare a dough with curd, 1 egg, oil, flour, baking powder and salt and let it rest for half an hour.

Drain the sauerkraut and chop coarsely. Dice the onions, remove the peel from the apples and cut them into eighths.

Caramelize sugar in a large saucepan, add butter. Add sauerkraut, onions and minced garlic and season with paprika, salt and pepper. Put apple slices on top and stew for 20 min with lid closed.

Stir in apple cider vinegar and chopped parsley and cool. Cut Emmentaler into small cubes and mix into the sauerkraut as well.

Roll out the dough, line a 24 cm dia. cake springform pan with it and fill with the filling. Mix the remaining eggs with sour cream and pour over the filling.

Bake in a heated oven at 200 °C for 40 minutes until golden brown.

Serve hot or cooled.

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