Metttorte

Summary

Ingredients

For the dough:

• 500 g spelled flour
• 1 pack dry yeast
• 3 tablespoon sunflower seeds
• 3 tablespoon chia seeds
• 150 g fried onions
• 2 teaspoons salt
• 2 teaspoons bread spice mix
• 2 teaspoons honey
• 500 ml water, lukewarm

For covering:

• 3 egg (s) size M
• 1 teaspoon oil
• 100 g raw ham, thin slices, e.., Katen or Black Forest ham
• 3 spring onion (s)
• 350 g butter, soft
• salt
• 3 teaspoons herbal mix, frozen, 8-herb mix
• 3 clove (s) garlic
• 1 onion (s), red
• 2 kg Mett (Hackepeter), fresh from the butcher
• 200 g meat salad with cucumber
• 150 g crème fraîche
• 100 g sour cream

For decoration:

• 5 Vienna sausages
• 2 pickled cucumber (s)
• Bread chips, approx. 30 pieces
• Salted pretzels, approx. 25 pieces
• 20 g fried onions
• 50 g raw ham, thin slices, e.., Katen or Black Forest ham

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Instructions

1. Mix all dry ingredients for the dough the day before in a large bowl. Add the water and honey. Mix all ingredients with the wooden spoon. Cover and let the dough rise in a warm place for about 30 minutes.
2. Fill the dough into a heart springform pan (26 cm Ø) or a round springform pan lined with baking paper, then cover and let rise for another 30 minutes until the dough rests on the edge of the pan.
3. Bake the bread in the hot oven at 200 degrees (convection 180 degrees) on the 2nd rail from the bottom for 60 - 70 minutes, placing a small, water-filled pot in the oven. Halfway through the baking time, cover the bread with a piece of baking paper or aluminum foil. Take out the bread, remove it from the mold and let it cool down overnight.
4. For the topping, boil the eggs hard for approx. 9 minutes, quench and allow to cool. Heat the oil in a pan and fry 100 g of ham in it until crispy. Drain the slices on kitchen paper.
5. For the herb butter, clean and finely chop the spring onions. Mix the spring onion pieces with butter, 1 1/2 teaspoons of salt and 2 teaspoons of herbs and squeeze in the garlic.
6. Cut the onion into fine rings.
7. The cooled bread is best cut horizontally into 5 approx. 1 cm thick slices with a bread slicer. Start from below and use the machine to cut as far as possible, and cut through the center that has not been reached with a knife. If the crust on the topmost slice is very firm, cut it thinly.
8. To assemble the cake, place the lower bread base on a plate and spread a thin layer of herb butter. Spread 500 g of minced meat evenly on top. Spread the onion rings on top. Spread a thin layer of herb butter on both sides of the second bread base, then place on top of the meat. Spread another 500 g of minced meat on top. Peel the eggs, cut into slices and spread on the meat. Brush the third bread crust on both sides with herb butter. Spread another 500 g of minced meat on top. Spread the fried ham slices on top. Spread herb butter on both sides of the penultimate bread base and spread the remaining 500 g of minced meat on top. Spread the meat salad on top. Spread herb butter on both sides of the top bread crust and place on top of the cake.
9. Mix the remaining herb butter, the remaining 1 teaspoon herb mixture, crème fraîche and sour cream with the whisk of the hand mixer. Brush the cake all around with the mixture.
10. To decorate, cut the wieners and the cucumber into slices.
11. Decorate the cake with the ham, sausages, cucumber, bread chips, pretzels and fried onions (see photo).
12. Chill the cake until serving, consume on the same day.

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