Swabian Onion Cake

Summary

Prep Time	30 mins
Cook Time	55 mins
Total Time	3 hrs 25 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

For the yeast dough:

For covering:

Instructions

For the yeast dough:
Make a pre-dough. To do this, crumble the yeast in a small bowl and dissolve it in part of the warmed milk. Then add the sugar and a little flour and stir until smooth. The pre-dough should have a viscous consistency. Sprinkle with a little flour and cover and let rise in a warm place.
If the volume of the pre-dough has doubled, then it has risen sufficiently. Then add this to the flour. Add the salt and milk at once. Knead the dough and only then add the very soft butter. Let the kneaded dough stand to rise.
When it`s gone, line the cake pan with the batter. How high you make the edge depends on the dia of the shape.
For covering:
Steam the finely diced onions in the butter until they are translucent, stirring constantly. This can take a good 10 minutes. However, the onions must not turn brown. Then stir in the flour and let the mixture cool down. Only when the yeast dough has risen in the mold, add the 2 beaten eggs and the cream and stir in well. Season with enough salt, because the onions need a lot of salt.
Then place the topping in the cake tin lined with the dough and then sprinkle with the smoked ham and caraway seeds. Finally, put a few more flakes of butter on top.
Bake on the middle shelf in the preheated oven at 200 ° C top / bottom heat for 35 - 45 minutes.
Serve warm!

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