Love Metttorte

Ingredients for 1 servings:

• 500 g spelt flour
• 1 packet of dry yeast
• 3 tbsp sunflower seeds
• 3 tbsp chia seeds
• 150 g fried onions
• 2 tsp salt
• 2 tsp bread spice mix
• ½ liter of lukewarm water
• 2 tsp honey
• 350 g butter, room temperature
• 3 cloves garlic
• 3 spring onions, green parts only
• 2 tsp 8 herbs, frozen or fresh herbs
• 1 ½ tsp salt
• 2 kg Mett (minced meat), fresh from the butcher
• 1 onion(s), red
• 3 eggs, hard-boiled
• 100 g raw ham
• 1 pack of meat salad with cucumber
• 1 cup crème fraîche
• ½ cup sour cream
• 1 pack of organic bread chips (e.g. from Dr. Quendt Bemmchen)
• 5 Vienna sausages
• n. B. Pickled gherkin(s)
• e.g. pretzel sticks

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 10 minutes

for everyone who loves Mett

Bake the bread the day before (I chose a slightly modified version of Chefkoch’s 3-minute spelt bread and baked it in a 26cm heart-shaped springform pan). To do this, combine the flour, dried yeast, sunflower seeds, chia seeds, roasted onions, salt, bread spice, lukewarm water, and honey and let it rise for about half an hour. Then pour it into a springform pan lined with baking paper and let it rise for another half hour (the dough should cling to the edges of the heart-shaped pan before placing it in the oven). Then bake it with a small pot of water in a preheated oven at 200°C (top/bottom heat) for 60-70 minutes. Of course, you can also bake the bread in a round 26cm springform pan. It’s best to use a bread slicer to cut the finished heart-shaped bread into 5 equal-thick slices (10 mm) (starting from the bottom!). To do this, use the machine to cut as far as possible into each side and then cut through the middle with a knife. If the crust on the top slice is very hard, slice this thinly as well. Fry the raw ham slices in a little oil in a pan until crispy and then let them cool on a plate lined with kitchen paper (to absorb the fat). If you want to form ham roses for decoration, save 2-3 uncooked slices. Now mix the room-temperature butter with the finely chopped green parts of the spring onions, the crushed garlic cloves, salt, and the 8-herb mixture (or fresh herbs). If the butter is too cold, simply soften it in the microwave on the lowest setting (approx. 100 watts) for about 2 minutes. Now it’s time to assemble the cake: 1st layer: Onions Spread a thin layer of herb butter on the slice of bread base and spread 500g of the minced meat evenly on top. Then slice the red onion into thin rings and spread it on the minced meat. 2nd layer: boiled eggs. Spread a thin layer of herb butter on both sides of the second slice of bread and place it on top of the first layer. Then spread another 500g of minced meat, peel the boiled eggs and cut them into slices. Spread these on the minced meat (it should be completely covered). 3rd layer: roasted ham. Place another slice of bread, spread with herb butter on both sides, and spread 500g of minced meat on it. Now spread the cooled roasted ham on top. 4th layer: meat salad. Spread the second-to-last slice of bread with herb butter and distribute the remaining 500g of minced meat. Then spread the meat salad generously on top. Now place the last slice of bread, also spread with herb butter, on top. Spread the herb butter a little thicker on the top layer. Finally, thoroughly blend the remaining herb butter with the sour cream and crème fraîche using a mixer, adding a few more herbs from the 8-herb mixture if desired. Spread the resulting mixture around the cake so that the individual layers are no longer visible. It’s best to slice the Vienna sausages evenly using a bread slicer and decorate the top of the cake with the pickles, pretzel sticks, and ham roses (raw ham is wrapped around a wooden skewer). Finally, decorate the edge of the cake with the bread chips – but only shortly before serving, as they get soggy quickly. Refrigerate the cake until ready to serve and, if possible, eat the same day.