Tyrolean onion cake

Ingredients for 1 servings:

• 85 g whole milk
• 1 tsp sugar
• 5 g beef broth, instant
• 10 g dry yeast
• 120 g wheat flour
• 30 g tapioca flour
• ½ tsp turmeric powder
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp black cumin
• 1 pinch(s) black pepper, freshly ground
• 2 tbsp olive oil, green
• 125 g smoked bacon, streaky, diced
• 6 tbsp olive oil, green
• 500 g onion(s), large
• 2 tbsp tapioca flour
• 1 m.-sized carrot(s)
• 4 medium-sized garlic cloves
• 4 tbsp celery leaves
• 2 tbsp Italian herbs, dried or frozen
• 3 m.-sized eggs
• 50 g crème fraîche
• 5 g beef broth, instant
• 1 tsp black pepper, freshly ground
• ½ tsp cayenne pepper
• ½ tsp mace powder
• 60 g wheat flour
• 20 g tapioca flour
• 30 g onion(s), red, small
• 120 g mozzarella, cut into cubes
• 100 g almond(s), peeled
• n. B. flowers and leaves

Instructions

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

for a 24cm springform pan, a top-class onion cake with lean smoked bacon, mozzarella and almonds

For a 24cm springform pan, wet the bottom, line the pan with parchment paper, and seal the pan with the ring. Trim off any excess paper. Cut two strips from the remaining parchment paper for the rim. Grease the ring of the springform pan with margarine, wet the strips of parchment paper, and stick them to the ring. Heat the milk, sugar, and beef broth until lukewarm, add the dried yeast, and mix well. Let the yeast rise for about 10 minutes. Combine the two flours and place them in a mixing bowl with the turmeric powder, grated nutmeg, black cumin, and pepper. Using the dough hook of a stand mixer, mix the ingredients well, then add the milk-yeast mixture in portions. Knead for about 5 minutes until crumbly, then drizzle in the olive oil while the machine is running. Knead everything into a smooth dough and let it rise in a warm place for about 45 minutes. Knead briefly, roll it out, and place it in the pan. Form a rim about 3 cm high. Bake in an oven preheated to 200 degrees Celsius (400 degrees Fahrenheit) for about 10 minutes, until the dough has light brown spots. Remove and let cool. Meanwhile, peel the large, brown onions and slice them into approximately 4 mm thick rings. Heat a large pan, add about 3 tablespoons of the olive oil, and let it heat through. Add the smoked bacon and fry until fragrant. Strain, return the fat to the pan, add the remaining olive oil, and heat through. Add half of the large onion rings and let them become translucent. Some may turn a light brown. Remove from the pan and strain the fat. Return the fat to the pan and sauté the remaining onion rings until translucent. Place in a large bowl with the toasted bacon cubes and let cool. Trim both ends of the garlic cloves, peel and squeeze dry, and add to the onions. Sprinkle 2 tablespoons of tapioca flour and the spices over the carrot and mix to combine. Wash the carrot, trim both ends, peel, and julienne the carrot with a slicer. Add the carrot to the onions along with the celery leaves and Italian herbs and mix to combine. Whisk the three eggs, crème fraîche, and spices well. Weigh both flours and mix to combine. Whisk the flour into the egg mixture until smooth. Add about three-quarters of the mixture to the onion mixture, keeping the rest to one side. Pour half of the onion mixture into the springform pan, spread evenly, and smooth down. Preheat the oven to 180 degrees Celsius (bottom heat). Trim both ends of the small red onions, peel, and slice thinly. Cut the mozzarella into small cubes. Spread 100 grams of it over the onion mixture and press it in. Spread the remaining onion mixture on top and finish with the red onion slices. Spread the almonds and the remaining mozzarella cubes on top. Finally, spread the remaining egg mixture over the almonds. Place in the oven preheated to 180 degrees Celsius on the middle rack and bake for about 45 minutes. Remove from the oven and let cool slightly. Cut into 12 pieces, garnish, and serve while still warm.