Leek and bacon cake

Ingredients for 8 servings:

• 250 g flour
• ½ pack of yeast (dry yeast)
• ½ tsp salt
• 50 g butter or margarine
• 125 ml milk
• 1 ½ kg leeks
• 125 g smoked streaky bacon
• 2 tbsp butter
• 150 g cheese (Gouda), in one piece
• 3 cups sour cream
• egg(s)
• 3 tbsp flour
• 2 tbsp breadcrumbs
• Salt
• Pepper, white
• nutmeg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mix flour, yeast, and salt in a mixing bowl. Add the softened fat in small pieces and the lukewarm milk. Knead everything into a smooth dough. Cover and let rise in a warm place for 30 minutes. Trim the leek and cut it into 0.5 cm thick rings. Dice the bacon and fry it in 1 tablespoon of fat until crispy. Sauté the leek rings in this mixture for 5-8 minutes. Let it cool slightly. Grate the cheese. Mix the cream, eggs, flour, and cheese and season with salt, pepper, and nutmeg. Then fold the egg mixture into the leek and bacon mixture. Knead the dough briefly again. Then roll it out on a lightly floured surface into a 30 cm sheet. Place it in a greased 26 cm springform pan. Pull the edges up 4 cm and press firmly all around. Sprinkle the dough base evenly with breadcrumbs and spread the leek mixture on top. Place the remaining fat flakes on top. Bake the cake in a preheated oven (200 degrees Celsius) for 45 minutes.