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Ingredients
Bacon and Onion Cake
- For the dough
- 350 grams Pastry flour
- 1 cube Yeast (42 grams)
- 200 milliliters lukewarm milk
- 1 tsp salt
- Pastry flour (for work surface)
- For the topping
- 1 ½ kilograms onions
- 2 Tbsps butter
- 200 grams Sour cream
- 200 grams Crème fraiche
- 4 eggs
- salt
- peppers
- ½ tsp Caraway
- 60 grams Bacon
For the dough: place flour in a bowl. Dissolve yeast in milk and add together with salt to flour. Knead with a dough attachment of a hand mixer into smooth dough, adding more milk or flour as needed. Cover and let rest for about 1 hour in a warm place.
For the topping: peel onions and slice thinly. Heat butter in a pan and saute onions for about 5 minutes or until soft. Remove from heat and cool.
Line baking sheet with parchment paper.
Roll out dough on a floured surface and line baking sheet with it, making an edge all around. Spread onions on top. Whisk sour cream with cream, eggs, salt, pepper, cumin powder and bacon. Pour mixture over onions and bake in preheated oven at 200°C (approximately 400°F) for about 1 hour or until golden brown. Remove from the oven and serve.
(Percentage of daily recommendation)
| Calorie | 3,852 cal. | (183 %) | ||
| Protein | 114 g | (116 %) | ||
| Fat | 204 g | (176 %) | ||
| Carbohydrates | 384 g | (256 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 39.9 g | (133 %) |