Saarland Lyoner Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g wheat flour
- 250 ml water, lukewarm
- 1 pack dry yeast
- 1 pinch (s) sugar
- 1 teaspoon vegetable stock, instant
- 1 ring / s sausage (Lyoner)
- 150 g ham, raw
- 1 onion (s)
- 1 clove garlic
- 4 egg (s)
- 250 ml cream
- salt and pepper
- 2 tablespoon parsley, chopped
- 150 g cheese (Emmentaler), rated
- nutmeg
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from the flour, water, dry yeast, sugar and the vegetable stock and let it rise (like pizza dough). Cut the Lyoner into small cubes. Halve the ham slices lengthways and cut into small strips. Dice the onion and press the garlic. Make a cream and egg sauce from the eggs, the cream, the spices and the parsley.
- Roll out the finished yeast dough and place on a baking sheet lined with baking paper. Fry the cubes of Lyoner in a pan with the ham strips, onion and garlic in a little fat.
- Then pour this mixture onto the yeast dough and smooth it out. Pour the cream and egg sauce over it and sprinkle with grated cheese. Then bake the whole thing at 175 degrees (convection) for 45 - 60 minutes. The Lyoner cake should be crispy brown. Tastes very good warm and cold and is suitable for a brunch buffet.
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