North Hessian Green Cake

Ingredients for 1 servings:

• 750 g bread dough from the bakery
• 6 large leeks
• 2 cups of sour cream, 200 g each
• 4 eggs, size M
• 1 tbsp flour
• 100 ml sunflower oil or olive oil
• 1 ½ tbsp salt
• pepper
• 250 g bacon, lean, diced
• 200 g breadcrumbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

2 small baking sheets

Cut the leek into rings and cook in a steam oven until al dente. Roll out the bread dough thinly for two small baking sheets. Mix the sour cream, eggs, oil, flour, salt, and pepper in a bowl and fold in 125g of diced bacon. Add the cooled leek to the mixture and spread it on the rolled-out bread dough. Mix the remaining bacon cubes with the breadcrumbs in a bowl and spread both evenly over the cake. Bake in a preheated oven at 200°C for 30 minutes. Note: You can omit the bacon cubes or use a larger amount.