Summary

Ingredients

For the dough:

• 250 g flour
• 250 g layer cheese
• 250 g butter
• 1 pinch (s) salt

For the filling:

• 2 onion (s), finely diced
• 1 clove (s) garlic, pressed
• 4 egg (s)
• 0.25 liter ¼ cream
• 500 g sauerkraut
• 1 tablespoon broth, instant
• 1 teaspoon pepper
• 1 pinch nutmeg
• butter

For painting:

• 1 egg yolk
• 2 Table spoons milk

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Instructions

1. Place the flour, layered cheese, butter and a pinch of salt on a baking board, mix with a large knife and chop through. Only knead as late as possible with your hands to form a smooth dough. Wrap the dough ball in foil and refrigerate for an hour.
2. Sweat the onions and garlic in butter. Transfer to a bowl and mix well with the eggs, cream, stock powder, pepper and nutmeg. Finally fold in the sauerkraut.
3. Roll out the dough 1 cm thick on a floured work surface, cut in half and place on top of each other. Roll out the dough again, fold over each other and then roll out about 3 mm thick. Butter a springform pan and line it with the batter. Set aside some batter to cover.
4. Put the sauerkraut mixture on the dough, cover with the sheet of dough, seal the edges well. Cut a hole 3 cm in diameter in the middle of the dough. Whisk the egg yolk with milk and brush the surface of the dough with it.
5. Bake the cake for about 30 minutes in the oven at 200 degrees with top / bottom heat.