Metttorte à la Sippe

Ingredients for 1 servings:

• 1 ½ kg flour
• 900 ml water, lukewarm
• 2 cubes of yeast, fresh
• 2 pinches of sugar
• 8 tbsp oil
• 150 g herb butter, use some for spreading
• 1 ½ kg minced meat
• 3 onions, finely chopped
• 2 rolls, soak in lukewarm water and squeeze out excess water (for the filling)
• 2 tsp mustard
• 2 tsp salt
• 2 tsp paprika powder
• 2 tsp Maggi
• 4 tsp parsley, dried
• 4 points cream cheese
• 100 ml cream
• 12 radishes
• chives
• 3 onions, red, finely chopped

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

A slightly different cake, for 12 pieces

Make a yeast dough from the listed ingredients. Cover the dough and let it rise for 45 minutes. Preheat oven to 175°C. Pour the dough into a 26cm springform pan lined with baking paper, spread with the herb butter, and then bake in the preheated oven for 35 to 45 minutes. Let the bread cool and divide it into 3-4 layers, as desired. For the filling, mix the minced meat with all the ingredients. Spread the first layer of bread with cream cheese and then with one-third of the minced meat mixture. Repeat this process with the next two layers. Place the fourth layer of minced meat on top of the last layer as a lid. Mix the remaining cream cheese (about 3 packages) with the cream and cover the entire cake with it. Finely chop the red onions and decorate the edge of the cake with them. Arrange the parsley in a circle on top of the cake. Decorate the 12 radishes as desired and place them evenly spaced on the cake to decorate the slices.