Bacon dumplings – Gugelhupf

Ingredients for 8 servings:

• 150 ml whipped cream
• 500 g ciabatta with olives
• 1 bunch of parsley
• 400 g bacon
• 150 g shallot(s)
• 2 garlic cloves
• 50 g butter
• 75 ml white wine, dry
• 5 eggs, class M
• Butter and breadcrumbs for the mold
• salt and pepper
• nutmeg
• rosemary
• Thyme

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Briefly bring the whipped cream to a boil with rosemary and thyme, then remove from the heat. Cut the ciabatta into approximately 2cm cubes, place in a bowl, pour the cream over it, and let it swell for 10 minutes. Pick the parsley, finely chop it, and add it to the bread. Finely chop the bacon and shallots, and chop the garlic. Heat 20g of butter, fry the bacon until translucent, and add it to the bread. Sauté the onion and garlic in the remaining butter, deglaze with white wine, and add it to the bread. Separate the eggs, add the egg yolks to the bread, season well with salt, pepper, and nutmeg, and mix well. Beat the egg whites with a pinch of salt until stiff and fold into the mixture. Brush a 2L Bundt pan with butter and sprinkle with breadcrumbs. Pour the bacon dumpling mixture into the pan and seal tightly with aluminum foil. Half fill a saucepan with lukewarm water, place the bundt cake in the pan and bake at 160 degrees top/bottom heat (fan oven not recommended) for 50 to 55 minutes.