Parsley Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ cube yeast
- 180 ml milk
- 1 teaspoon sugar
- 375 grams flour
- 50 g butter
- 50 g lard
- 0.5 teaspoon ½ salt
- 3 bunches parsley
- 200 g bacon, smoked
- 250 ml cream
- 150 ml sour cream
- 2 tablespoon crème fraîche
- 2 egg (s)
- Salt and pepper, black, ground
- 1 teaspoon paprika powder
- Butter for the sheet
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Mix the yeast with the milk and sugar until smooth and knead with the flour, butter, lard and salt to form an elastic dough. You can of course also do it with dry yeast. Cover and let rise in a warm place for 30 minutes.
- Wash, pat dry and finely chop parsley. Dice the bacon. Grease the baking sheet and preheat the oven to 200 ° C.
- Whisk the cream, sour cream, creme fraiche and eggs and season with pepper and paprika. Knead the dough again, roll it out and pull it up at the edge so that nothing can run over the edge.
- Spread 3/4 of the parsley over it and pour the sauce over it. Then spread the bacon cubes on top. Bake in the middle for 30 minutes and serve sprinkled with the rest of the parsley.
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