Westerwald-style Dip Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2.1 kg potato (s), floury boiling
- 2 medium onion (s)
- 6 egg (s)
- 300 g bacon, streaky
- 1 bunch parsley
- 2 ½ teaspoons salt
- 1 pinch (s) nutmeg, freshly grated
- 1 pinch (s) freshly grated pepper
- oil
Print Recipe
Pin Recipe Instructions
- Dice approx. 1/3 the amount of the streaky bacon, cut the rest of it into slices.
- Peel, clean and grate the potatoes. Peel, grate and add onions. Beat the eggs and add them as well. Then wash and chop the parsley and also add with the salt, pepper and nutmeg. Add the diced bacon. Then mix the dough vigorously.
- Heat enough oil in a cast iron roasting pan so that the base is well covered. Put the mixture in the roaster and bring to the boil on the stove for about 20 minutes. The mixture must always be stirred well and removed from the bottom of the roasting pan. The mass loses fluid and becomes a little stiffer.
- After boiling, the mass must be returned to the mixing bowl so that none of it remains in the roaster. Now add more oil to the roasting pan so that the base is well covered and reheat. Brush the inside of the roasting pan so that nothing gets stuck later. As soon as the oil is hot enough, put the mixture back into the roaster and smooth it out a little. Now cover the dip cake with the sliced streaky bacon.
- Bake in the preheated oven at 180 ° C for about 1 1/2 hours until the whole thing has got an appetizing color.
- Tip: We recommend baking the dip cake covered for the first half an hour.
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