Summary

Ingredients

• 750 g douh (dumplin douh, from the coolin shelf)
• 250 g bacon cubes (2 packs 125 each)
• 1 large can sauerkraut (850 g)
• 200 g cheese (Emmentaler), rated (1 ba)
• 2 egg (s)
• 200 ml cream (1 cup)
• 100 ml milk
• salt
• Pepper, from the mill
• 1 pinch (s) sugar

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Instructions

1. Line a drip pan (or baking sheet) with parchment paper. Spread the dumpling dough evenly and thinly with your fingers and press down. Put 125 g of bacon cubes on the dumpling dough and press in gently. Put the sauerkraut (without juice, so squeeze out in a sieve) plucked onto the bacon, spread the next 125 g bacon over it and gently press everything down again.
2. Mix the cream with the milk, eggs, salt and a pinch of sugar. Grind the fresh pepper directly onto the sauerkraut. Then pour the egg-cream-milk mixture over it and let everything stand for about 1 hour.
3. Preheat the oven to 180 °. Put the Emmentaler cheese completely on the sauerkraut and bake with top / bottom heat. After 30 minutes, check the browning of the dumpling dough, then switch on the circulating air if necessary so that the cheese gets color. Depending on the oven, only switch on the bottom heat and set the tray one level lower (if the base is not yet colored enough).
4. Put the finished cake on a cooling rack with paper. Let cool down for 10 minutes.
5. Cut the cake into 20 pieces and remove it from the paper while it is still lukewarm (this works very well with a spatula), then place it on a cooling rack without paper and let it cool down.
6. The sauerkraut cake tastes lukewarm or cold as finger food or warm as a main course.