Covered sauerkraut cake

Ingredients for 4 servings:

• 250 g flour
• 250 g layered cheese
• 250 g butter
• 1 pinch of salt
• 2 onions, finely diced
• 1 garlic clove(s), squeezed
• 4 eggs
• ¼ liter cream
• 500 g sauerkraut
• 1 tbsp instant broth
• 1 tsp pepper
• 1 pinch of nutmeg
• butter
• 1 egg yolk
• 2 tbsp milk

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

vegetarian

Place the flour, cheese spread, butter, and a pinch of salt on a baking board, mix with a large knife, and chop well. Knead into a smooth dough by hand as late as possible. Wrap the ball of dough in foil and chill for one hour. Sauté the onions and garlic in butter. Transfer to a bowl and mix well with the eggs, cream, stock powder, pepper, and nutmeg. Finally, fold in the sauerkraut. On a floured surface, roll out the dough to a thickness of 1 cm, divide it in half, and overlap it. Roll out the dough again, fold it over again, and then roll out to a thickness of about 3 mm. Butter a springform pan and line it with the dough. Set some dough aside for covering. Spoon the sauerkraut mixture onto the dough, cover with the dough sheet, and seal the edges well. Cut a 3 cm diameter hole in the center of the dough. Whisk the egg yolk with milk and brush the surface of the dough with it. Bake the cake in a 200 degree oven with top/bottom heat for about 30 minutes.