Metttorte

Ingredients for 1 servings:

• 500 g spelt flour
• 1 packet of dry yeast
• 3 tbsp sunflower seeds
• 3 tbsp chia seeds
• 150 g fried onions
• 2 tsp salt
• 2 tsp bread spice mix
• 2 tsp honey
• 500 ml water, lukewarm
• 3 eggs size M
• 1 tsp oil
• 100 g raw ham, thin slices, e.g., Katen or Black Forest ham
• 3 spring onions
• 350 g butter, soft
• Salt
• 3 tsp herb mix, frozen, 8-herb mix
• 3 garlic cloves
• 1 onion(s), red
• 2 kg Mett (minced meat), fresh from the butcher
• 200 g meat salad with cucumber
• 150 g crème fraîche
• 100 g sour cream
• 5 Vienna sausages
• 2 gherkins
• Bread chips, approx. 30 pieces
• Salt pretzel(s), approx. 25 pieces
• 20 g fried onions
• 50 g raw ham, thin slices, e.g., black forest ham or ham

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 10 minutes

from a heart-shaped springform pan or a round springform pan

The day before, mix all the dry ingredients for the dough in a large bowl. Add the water and honey. Mix all ingredients with a wooden spoon. Cover the dough and let it rise in a warm place for about 30 minutes. Pour the dough into a heart-shaped springform pan (26 cm in diameter) or a round springform pan lined with baking paper, then let it rise, covered, for another 30 minutes, until the dough is firm to the edges. Bake the bread in a hot oven at 200 degrees Celsius (180 degrees Celsius fan-assisted oven) on the second rack from the bottom for 60-70 minutes, placing a small pot filled with water in the oven with it. Halfway through baking, cover the bread with a piece of baking paper or aluminum foil. Remove the bread from the pan, and let it cool overnight. For the topping, hard-boil the eggs for about 9 minutes, then rinse and let cool. Heat the oil in a pan and fry 100g of ham until crispy. Drain the slices on kitchen paper. For the herb butter, trim and finely chop the spring onions. Mix the spring onion pieces with butter, 1 1/2 teaspoons of salt, and 2 teaspoons of herbs, then press in the garlic. Slice the onion into thin rings. Once the bread has cooled, use a bread slicer to cut horizontally into 5 slices, each approximately 1 cm thick. Starting at the bottom, slice all the way around with the slicer as far as possible, cutting through the middle with a knife. If the crust on the top slice is very hard, slice it thinly. To assemble the tart, place the bottom slice of bread on a plate and spread a thin layer of herb butter. Spread 500 g of minced meat evenly over it. Arrange the onion rings on top. Spread a thin layer of herb butter on both sides of the second slice of bread, then place it on top of the minced meat. Spread another 500 g of minced meat on top. Peel the eggs, slice them, and arrange them on top of the minced meat. Spread the third bread layer on both sides with herb butter. Spread another 500g of minced meat on top. Arrange the fried ham slices on top. Spread the penultimate bread layer on both sides with herb butter and spread the remaining 500g of minced meat on top. Distribute the meat salad on top. Spread the top layer of bread layer on both sides with herb butter and place it on the cake. Mix the remaining herb butter, the remaining 1 teaspoon of herb mixture, the crème fraîche, and the sour cream with the whisk of a hand mixer. Spread the mixture all over the cake. To decorate, slice the Vienna sausages and gherkins. Decorate the cake with the ham, sausages, gherkins, bread chips, pretzels, and fried onions (see photo). Refrigerate the cake until ready to serve; consume the same day.