Bratwurst Cake À La Urmel
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour
- salt
- 125 g butter, cold
- 4 egg (s)
- 1 bunch chives
- 150 g crème fraîche
- 4 tablespoon mustard, coarser
- 400 g sausae, not scalded
- Ground caraway
- Fat to roll out and grease
Print Recipe
Pin Recipe Instructions
- Mix the flour, salt and caraway seeds. Add the butter in flakes and 2 eggs and knead with the dough hook of a mixer. Then work it into a smooth dough with your hands, wrap the dough in foil and place in the refrigerator for 30 minutes.
- Preheat the oven to 200 ° C.
- Grease the springform pan (26 cm).
- For the topping, wash the chives and cut into rolls, stir together the crème fraîche, mustard and 2 eggs, fold in the chives.
- Roll out the dough on a floured work surface so that it fits into the springform pan, pull up the edge of the dough and prick the base several times with a fork.
- Cut the sausages into approx. 2 cm wide slices and place them upright, close together on the dough. Distribute the icing evenly over it.
- Bake in the oven for about 40 minutes until golden brown.
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