Hessian-Style Potato and Bacon Cake
Ingredients
- For the dough
- 150 grams Pastry flour
- 20 grams fresh Yeast (1/2 cube)
- 1 tsp sugar
- 125 milliliters water (lukewarm)
- 40 milliliters vegetable oil
- 1 tsp salt
- 1 egg
- For covering
- 300 grams Leeks
- 400 grams cooked potatoes
- 80 grams Cottage cheese
- 150 grams Sour cream
- 2 eggs
- 2 Tbsps vegetable oil
- 150 grams smoked Bacon
- salt
- freshly ground peppers
Preparation steps
For the dough: Place flour in a bowl. Make a well. Add crumbled yeast and sugar. Stir in some of the water with the flour to form a dough. Dust with flour, cover dough and let stand in a warm place about 15 minutes.
Add oil, salt and eggs to bowl. With a hand mixer, knead into dough. Add enough water so that dough is soft but not sticky in texture.
Cover dough and let rise until doubled in size, about 30 minutes.
For the topping: Rinse, trim and finely chop leek. Peel cooked potatoes and press through a potato ricer. In a bowl, combine leeks, potatoes, cheese, sour cream and eggs. Season well with salt and pepper and mix well. Dice bacon finely.
Preheat the oven to 200°C (approximately 400°F). Grease a springform pan or line with parchment paper.
Knead the dough again. Roll out dough and press into pan, forming a high rim. Prick dough with a fork several times. Spread the potato mixture on top, sprinkle with bacon and bake until golden-brown, 20-30 minutes.
