My potato and bacon cake

Ingredients for 10 servings:

• 5 kg potatoes
• 1 ½ liters of milk
• 250 g butter
• Salt
• nutmeg
• 1 bunch of parsley
• 300 g bacon, lean, diced
• 150 ml water, lukewarm
• 300 g flour
• ½ cube of yeast, fresh
• ½ tsp sugar
• ½ tsp salt
• 3 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

For the filling, place the potatoes in cold water and boil for about 25-30 minutes until soft. When the potatoes are tender, drain the water and let the potatoes cool slightly. Place a saucepan with milk, butter, nutmeg, and a pinch of salt on the pan and bring to a boil. Peel the potatoes while they’re still hot and remove the hot milk from the heat. I use an ancient spaetzle press from my grandmother and press the potatoes straight into the hot milk. Then mix everything well with a whisk and season to taste. Fry the bacon cubes in butter or oil and stir into the mashed potatoes. Finely chop the parsley and add it as well. Knead the flour, yeast, sugar, salt, lukewarm water, and oil into a yeast dough. Let it rise for at least 30 minutes. Roll out generously and place in a large round springform pan (about 30 cm). Carefully press the dough into the corner and all around, and trim off any excess dough at the top edge. Preheat the oven to approximately 180-200°C (top/bottom heat). Pour the filling into the prepared springform pan and spread evenly. Bake the cake on the middle rack for approximately 60-70 minutes. The cake should have a nice light brown color. I recommend Federweißer or apple wine. I prefer sweet cider. Before serving, the cake should cool completely, as this is when the topping will fully set and be firm enough to slice.