Bacon Cake Thuringian Style

Summary

Ingredients

• 600 g douh (bread douh from the baker or homemade)
• 300 g bacon, mixed
• 2 medium onion (s) or 1 large vegetable onion
• 1 tablespoon caraway seeds, finely chopped (possibly less)
• 3 tablespoon breadcrumbs (from stale rolls)
• 3 egg (s)
• 0.5 liter ½ sour cream
• salt
• 0.5 ½ bunch chives, cut into fine rolls
• possibly garlic

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Instructions

1. Roll out the finished bread dough from the baker (black bread dough or light rye bread dough) and place on a greased baking sheet with a high rim.
2. Dice the bacon, leave it out just enough to get translucent, take it out of the pan and spread it on the warm, slightly proofed dough. Sweat the diced onions lightly in the bacon fat, sprinkle with the breadcrumbs, toss briefly, distribute evenly over the bacon cubes, sprinkle with finely chopped caraway seeds and lightly salt.
3. Whisk the eggs with the sour cream, lightly salt them and add the chives and possibly a little garlic, pour this mixture onto the prepared cake and bake at 200 ° in a preheated oven (no convection!) For approx. 15-20 minutes (here please according to your own oven, everyone bakes different).
4. Serve the bacon cake as fresh as possible, preferably warm.
5. You can also make the bacon cake with yeast dough made from wheat flour, the ingredients for the topping remain the same.