Medieval Cream Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 grams flour
- 70 g rye flour
- Flour
- 10 g yeast
- Spring onion (noun)
- Bacon, diced
- Tbsp crème fraîche
- 1 ½ teaspoon salt
- 150 ml water, lukewarm
- Water, lukewarm
- Fat, for the tin
Print Recipe
Pin Recipe Instructions
- First you make a yeast dough with the yeast a little water and a little flour. To do this, crumble the yeast in a small bowl and mix it with a good 2 tablespoons of flour and warm water to form a smooth dough. You let it stand until it blisters.
- In the meantime, mix the two types of flour with the salt and the water. Then you let the yeast dough flow into the flour mixture and beat it. The best way to do this is by hand.
- The dough is ready when it no longer sticks to your hands and comes off the bowl as a lump. If it sticks too long, you will need a little more flour. If there is flour residue in the bowl, you will need some water.
- The bowl is covered with a towel for about an hour.
- Then you shape the dough into flat cakes and place them on a greased sheet. Cover this with crème fraîche (I used about 2 tablespoons per flatbread - it`s best to spread it with a tablespoon) and sprinkle with bacon cubes.
- The flatbreads are baked at approx. 200 ° upper and lower heat for 25 - 30 minutes.
- Then sprinkle spring onion rings (or onion rings) on the baked flatbreads and I sprinkled some pepper over them.
- Variations:
- Instead of leeks and onions, you can of course try other variations. So far I`ve put potato slices, potato slices and bacon, tomatoes and tomatoes and spring onions on it. I found everything very, very tasty, but of course it`s all a matter of taste and there are no limits to the imagination.
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