Hearty Brussels Sprouts Cake

Ingredients for 4 servings:

• 250 g flour
• 50 g margarine
• ¾ pack of yeast (dry yeast)
• ½ tsp salt
• ½ tsp sugar
• 125 ml milk (for dough)
• 1 kg Brussels sprouts
• 1 pinch of salt
• 3 eggs
• 200 g crème fraîche (herbs)
• 150 g cheese (100 g for filling, 50 g for topping)
• 150 g bacon, diced
• 150 ml milk (for filling)
• 2 small onions
• 3 garlic cloves
• 150 ml white wine
• salt and pepper
• Paprika powder
• Butter for the dish and for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

easy to prepare – ideal for guests too!

First, make the dough. Briefly warm the milk and butter, then add them to a bowl with the flour, salt, sugar, and dried yeast. Knead vigorously until a smooth dough forms. If the dough becomes too sticky, add a little flour; if it remains too dry, add a little more milk. Cover the bowl with the dough and let it rise in a warm place for about 30 minutes. Trim the Brussels sprouts, make a cross-shaped incision along the stalk, wash, and cook in boiling salted water for about 15 minutes. Then rinse with cold water to give them a beautiful, bright color. Peel and finely chop the onions and garlic, and grate the cheese. Melt a little butter in a pan and fry the onions. When the onions are browned, add the bacon cubes and garlic and sweat briefly. Season generously with pepper, paprika, and a little salt, and bring to a boil. Then deglaze with the white wine and reduce slightly to create a nice broth. Grease a springform pan, roll out the dough, and press the edges into place. Whisk the milk with the eggs, add the crème fraîche, and 100g of the grated cheese, and stir everything into the onion and bacon mixture. Dice the Brussels sprouts, if desired, and add them to the mixture. This is the finished pie filling; season to taste. Preheat oven to approximately 200°C (electric oven), approximately 180°C (convection oven). Bake the dough without the filling for 10 to 15 minutes, then remove it from the oven and spread the Brussels sprouts, onion, and bacon mixture on top. Sprinkle the remaining 50g of cheese over the top. Bake for approximately 40 minutes – and it’s done.