Vogelsberg Salt Cake


Rating: 5.00 / 5.00 (1 Votes)


Total time: 45 min

Servings: 12.0 (servings)

Ingredients:


















Instructions:

1. Slightly heat 100 ml water and 8 tbsp. milk. Let the yeast melt in it. Mix 1/2 tsp salt and flour sorts. Knead together with oil and yeast milk until smooth. Cover and let rise in a warm place for about half an hour.

Remove peel from onions and chop. Heat the fat. Sauté onions until translucent. Rinse and chop parsley. Dice bacon or cut into thin slices. 3.

3. finely grate potatoes. Mix with sour cream or crème fraiche, egg, curd cheese, onions and parsley. Add a little milk until smooth. Season with salt and caraway seeds.

4. knead the dough. Roll out on greased baking sheet (35 x 40 cm).

Spread potato mixture evenly on top, then bacon. Bake in hot kitchen oven (E- kitchen oven: 200 °C / convection oven: 175 °C / gas: level 3) for 45-50 minutes.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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