John Myers
Ingredients for 1 servings:
- 300 g flour
- ½ cube of yeast
- ½ tsp sugar
- 1 ½ tsp salt
- 150 ml water, lukewarm
- 3 tbsp oil
- 700 g jacket potatoes from the previous day
- 4 cups sour cream
- 2 eggs
- Salt
- nutmeg
- Cinnamon
- possibly pepper
- possibly ham or bacon, smoked
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
savory cake, tastes warm or cold – an alternative to onion cake
Knead a yeast dough from flour, yeast, sugar, salt, lukewarm water, and oil. A pre-dough is not necessary. Let it rise for a good 30 minutes. Roll out and place in a round baking pan (approx. 30 cm). Pull the edges up as far as possible. Preheat the oven to approx. 180-200°C (top/bottom heat). For the topping, finely grate the potatoes. Beat 1 egg. Take 2-3 tablespoons of the sour cream and set aside. Mix the potatoes with the sour cream, 1 egg, and about half of the beaten egg. Season generously with salt, nutmeg, and pepper (to taste). The potato mixture should taste quite salty when raw; after baking, the potatoes will have largely neutralized this. Spread the mixture evenly over the yeast base. Beat the remaining egg with the reserved sour cream and spread it over the potato mixture with a spoon. Dust the cake with cinnamon (yes, this is a savory cake—cinnamon gives it a unique flavor). If you like, you can also arrange sliced ham or bacon on top. Bake the cake on the middle rack for about 60 minutes. The cake should have taken on a nice brown color. We ate this cake hot with black tea and milk—or in the fall, we sometimes add sweet cider or new wine. It also tastes good lukewarm or cold. If you want to portion it neatly, it should be allowed to cool, as this is when the topping will fully set and become firm enough to slice.
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