Hearty Brussels Sprouts Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour
- 50 g mararine
- 0.75 ¾ pack yeast (dry yeast)
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ sugar
- 125 ml milk (for dough)
- 1 kg Brussels sprouts
- 1 pinch (s) salt
- 3 egg (s)
- 200 g crème fraîche (herbs)
- 150 g cheese (100 for fillin, 50 for ratinatin)
- 150 g bacon, diced
- 150 ml milk (for filling)
- 2 small onions
- 3 clove (s) garlic
- 150 ml white wine
- salt and pepper
- Paprika powder
- Butter for the pan and for frying
Print Recipe
Pin Recipe Instructions
- First prepare the dough. To do this, briefly heat the milk and butter, place in a bowl with the flour, salt, sugar and dry yeast and knead vigorously until you get a smooth dough. If the dough becomes too sticky, add a little flour; If the dough is too dry, add a little milk. Cover the bowl with the batter and let rise in a warm place for about 30 minutes.
- Clean the Brussels sprouts, cut into a cross shape on the stalk, wash and cook in boiling salted water for about 15 minutes. Then quench with cold water, this gives it a beautiful, bright color.
- Peel and finely chop onions and garlic, grate the cheese. Melt some butter in a pan and fry the onions in it. When the onions turn brown, add the diced bacon and garlic and let them sweat for a moment. Season with pepper, paprika and a little salt, bring to the boil. Then deglaze with the white wine and let it boil down a little so that a nice brew is created.
- Grease a springform pan, roll out the dough in it, press a dough edge on.
- Whisk the milk with the eggs, add the creme fraiche and 100 g of the grated cheese and add everything together to the onion and bacon stock. If necessary, dice the Brussels sprouts and add them here as well. This is now the finished cake filling, if necessary season again.
- Preheat the oven, about 200 degrees electric stove, about 180 degrees circulating air. Be sure to pre-bake the dough for 10 to 15 minutes without filling, then remove it and spread the Brussels sprouts, onion and bacon mixture on top, then sprinkle the remaining 50 g of cheese on top. Bake for another 40 minutes - done.
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