Meatball cake

Ingredients for 1 servings:

• 500 g spelt flour type 630
• 1 packet of dry yeast
• 3 tbsp sunflower seeds
• 3 tbsp chia seeds
• 150 g fried onions
• 2 tsp salt
• 1 ½ tsp bread spice mix
• 2 tsp honey
• 500 ml water, lukewarm
• 2 kg minced meat, mixed
• 4 onions, finely chopped
• 8 tbsp breadcrumbs
• 4 eggs
• 4 tsp, heaped salt
• 1 tsp pepper
• 4 tsp sweet paprika powder
• 4 tsp mustard
• 120 g tomato ketchup
• 1 bunch parsley, finely chopped
• n. B. Oil for frying
• 500 g coleslaw
• 4 eggs, hard-boiled
• 50 g fried onions
• 130 g herb butter
• e.g. tomato ketchup
• 400 g herb cream cheese
• 300 g spread, e.g. country cream herbs
• 4 slice(s) of raw ham, e.g. Serrano
• 1 jar Vienna sausages, approx. 200 g, sliced
• 1 jar gherkin(s), approx. 300 g, sliced
• 1 pack of chips (bread chips), approx. 250 g
• 1 pack of salted pretzel(s), approx. 125 – 200 g
• 10 g fried onions

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 5 hours 15 minutes

for a 24cm springform pan

For the bread dough, grease the edges of a 24cm springform pan and line the bottom with baking paper. Mix all the bread ingredients, except the honey, in a bowl. Add the lukewarm water and honey and knead everything into a smooth dough. Cover and let rise in a warm place for 30 minutes. Pour the dough into the pan and let rise, covered, for another 30 minutes. Bake in an oven preheated to 200°C (top/bottom heat) for about 60-70 minutes on the second rack from the bottom. Place a small pot of water on the oven floor. After 30 minutes, cover the bread with aluminum foil or baking paper. Let cool and then cut into 4 cake layers. For 3 giant meatballs, sauté the onions in a pan with hot oil. Transfer to a large bowl. Add all the other meatball ingredients and mix thoroughly. Line a baking sheet with baking paper and set a cake ring at 27 or 28 cm. Press one-third of the meat mixture into the cake ring and shape it into a large, even disk. Remove the cake ring. Bake at 180°C (top/bottom heat) for approximately 17-20 minutes on the second rack from the bottom. Repeat with the other two meatballs. Place a 24cm cake ring on a cake plate. Place the bottom slice of bread in the ring. Spread with herb butter. Place a meatball on top, trimming off any overhanging edges. Slice the hard-boiled eggs and place on the meatball. Spread herb butter on the next slice of bread. Place the crust in the cake ring with the herb butter facing down and spread with ketchup. Place another meatball, trimmed to size, on top. Top with the fried onions and half of the coleslaw. Spread the next slice of bread with herb butter and place it butter-side down in the cake ring. Spread ketchup on it again. Place the last meatball in the ring and spread the remaining coleslaw on top. Spread the last slice of bread with herb butter again and place it in the ring, butter-side down. Mix the herb cream cheese with the cream and spread it evenly and evenly all over the cake. Decorate as desired.