Salt cake

Ingredients for 4 servings:

• 500 g sourdough (bread dough)
• 600 g potatoes
• 125 g quark
• 125 g sour cream
• 2 eggs, size M
• 1 onion(s)
• 150 g margarine
• ½ cup sour cream
• 1 egg yolk
• 200 g dried meat
• Caraway seeds
• salt and pepper
• nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

from the Vogelsberg

Boil the potatoes and mash them. Finely chop the onions and sauté them with a little margarine, then melt the remaining margarine and add it to the potato mixture. Add the quark, sour cream, and eggs and mix well. Season to taste. Roll out the bread dough on a baking sheet and spread the potato mixture on top, smoothing it down. Mix the sour cream with the egg yolk and spread it over the potato mixture. Finally, add the dried meat to the salt cake. Bake at 180-200°C for about 30 minutes. Tip: Order the bread dough in advance from the bakery!