Cut the bacon into small cubes (or buy already diced bacon) and sauté in a pan. Cut the ham into small squares and add it to the pan with the bacon. Turn off the stove and remove the pan from the plate.
While the bacon / ham mixture is cooling, first unpack a roll of puff pastry and lay it flat on the work surface with the parchment paper. With the edge of a springform pan (28 cm, but 26 is also possible) cut out the bottom in the middle of the dough and cut out with scissors. Leave the paper on. Put the leftovers aside. Do the same with the second sheet of puff pastry.
Preheat the oven to 180 ° C (convection, top / bottom heat: 200 ° C). Assemble the springform pan and line the base with one of the cut-out puff pastry sheets.
Now cut off about 1/2 - 1 cm from the previously cut off pieces of paper, where the dough is straight. These pieces are now used to lay out the edge of the springform pan: leave the paper on, press the protruding dough onto the base and turn the corners, which are now too much, on the outside (then the edge also remains). Distribute the dough so that it overlaps the entire edge. Press lightly where it overlaps. So, the hardest part has already been done!
Now mix the cooled bacon mixture, sour cream, egg and grated Emmentaler in a large bowl with a mixing spoon. Spread this mixture on the batter in the springform pan. Fold the protruding corners of the edge inwards and place the second sheet of puff pastry on top.
If there are any puff pastry leftovers, simply cut them into beautiful shapes and spread them on top. Bake the whole thing at 180 ° C (or 200 ° C) for about 45 minutes.
If the cake is still hot, it may leak a bit - this is due to the cheese. When the cake is cold, you can eat it out of your hand, so it is finger food suitable. A green or mixed salad goes well with it.
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