Leek – Bacon – Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g flour
- 0.5 ½ pack yeast (dry yeast)
- 0.5 teaspoon ½ salt
- 50 g butter or mararine
- 125 ml milk
- 1 ½ kg leeks
- 125 g bacon, mixed, smoked
- 2 tablespoon butter
- 150 g cheese (Gouda), in one piece
- 3 cups sour cream
- Egg (s)
- 3 tablespoon flour
- 2 tablespoon breadcrumbs
- salt
- Pepper White
- nutmeg
Print Recipe
Pin Recipe Instructions
- Mix the flour, yeast, and salt in a mixing bowl. Add the soft fat in flakes and the lukewarm milk. Knead everything into a smooth dough. Cover and let rise in a warm place for 30 minutes.
- Clean the leek and cut into 0.5 cm thick rings. Dice the bacon and fry in 1 tablespoon of fat until crispy. Stew the leek rings in it for 5-8 minutes. Allow to cool slightly. Rasp cheese. Mix the cream, eggs, flour and cheese and season with salt, pepper and nutmeg. Then pull the egg mixture into the leek and bacon mixture. Knead the dough briefly again.
- Then roll out on a lightly floured surface to a plate of 30 cm. Place in a greased springform pan (26 cm). Pull up 4 cm at the edges and press firmly all around. Sprinkle breadcrumbs evenly on the dough base and spread the leek mixture on top. Put the remaining flakes of fat on it. Bake the cake in a preheated oven (electric stove 200 degrees) for 45 minutes.
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