Flamm cake with sauerkraut and bacon

Flamm cake with sauerkraut and bacon
Quantity Ingredient
250 g Wheat Flour Type 405
20 g Yeast
6 tbsp Milk
1 tbsp Maize Germ Oil
0,5 tsp Sugar
1 Organic egg
0,25 tsp Salt
300 g Sauerkraut
140 g Sour cream
White Pepper
Ground caraway seed
20 g Leek Onions
100 g Streaky bacon

Flamm cake with sauerkraut and bacon tastes particularly hearty. Pour the flour into a bowl and press a depression in the middle. Heat fresh yeast with milk, oil and sugar lukewarm, stir and pour into flour. Add a medium organic egg and salt and knead. Cover yeast dough and leave to rise for 30 minutes in a warm place. Preheat the oven to 250° and line a baking tray with baking paper. Squeeze out the sauerkraut. Divide the dough into two pieces and roll out thinly on a floured work surface into long flat cakes. Place the Flamm cake on the baking sheet and spread with sour cream. Spread sauerkraut on top and season with white pepper, salt and ground caraway seeds. Cut leek onions into fine rings and sprinkle over sauerkraut. Cut the streaky bacon into thin slices. Cover the sauerkraut with bacon. Bake Flamm cake with sauerkraut and bacon on the lowest rack for 25 minutes.

Servings: 4, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour

All data per serving:
454 kcal
51 g
15 g
22 g

(C)opyright by Marions Kochbuch