John Myers
Ingredients for 4 servings:
- 500 g flour
- 1 sachet of dry yeast
- 1 tbsp sugar
- 250 ml water, lukewarm
- ½ tsp salt
- 2 tbsp oil
- 400 g chanterelles
- 100 g onion(s), diced
- 100 g ham, diced
- 4 m.-sized eggs
- 400 ml cream
- some salt and pepper
- Herbs to taste (e.g. thyme, parsley, oregano)
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 10 minutes
like an onion cake
Mix the dry ingredients for the dough, then add the lukewarm water and oil. Knead with a mixer or food processor until you have a yeast dough. Cover and let it rise in a warm place for about 1 hour. Then knead the dough again, roll it out, and place it on a baking sheet. Pull up the edges nicely and let the dough rise for another 20 minutes. In the meantime, fry the diced ham and sauté the diced onion until translucent, then add the mushrooms and continue sautéing until the water has almost evaporated. Season with salt, pepper, and the herbs. Let the mixture cool and spread it over the dough. Now make a glaze from the cream and eggs, pour it over the cake, and bake at 160°C (top/bottom heat) for about 40 minutes. We also served it with lamb’s lettuce.
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