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Alsatian onion cake

Alsatian onion cake
Quantity Ingredient
500 g Sour cream
6 Eggs
Ground nutmeg
40 g Food starch
200 g Streaky bacon
300 g Wheat Flour Type 405
1 packet Back Powder
Salt
2 tbsp Rapeseed Oil
0,2 l Butter Milk
900 g Onions
40 Pepper & Salt
Ground caraway seed
200 g Camembert cheese

Alsatian onion cake can be served hot or cold. Mix flour with baking powder and salt. Add 5 tablespoons rapeseed oil and buttermilk and knead to a firm dough. Place baking paper on a baking tray with a high edge. Roll out the lightly floured dough thinly and place on the baking tray. Peel onions, halve and cut into rings. In a large coated pan, heat 2 tablespoons of rapeseed oil, fry the onions until translucent and season with pepper, salt and ground caraway seeds. Remove the bark from Camembert, cut into cubes and crush with a fork. In a bowl, stir sour cream with eggs until smooth and season with pepper, salt and nutmeg. Stir the starch with a little cold water until smooth and mix with the sour cream. Mix the camembert and onions with the sour cream and spread over the dough. Cut the streaky bacon into thin strips and spread the cake on the Alsatian onion. Preheat oven to 200° and bake Alsatian onion cake on the middle rack for about 40-45 minutes.

Servings: 12, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
308 kcal
28 g
15 g
18 g

(C)opyright by Marions Kochbuch