Meersburg onion cake

Ingredients for 12 servings:

• 100 g whole milk
• 1 tsp white sugar
• 1 tsp salt
• 4 g instant chicken broth
• 15 g dry yeast
• 200 g wheat flour type 405
• 1 tsp turmeric powder
• 1 pinch(s) black pepper, freshly ground
• 1 pinch of cardamom powder
• 60 g margarine, liquid
• 125 g smoked bacon, streaky
• 60 g margarine or butter
• 500 g onion(s), brown, large
• 4 medium-sized garlic cloves, fresh
• 30 g onion(s), red, small
• 4 tbsp tapioca flour
• 2 large eggs
• 100 g crème fraîche
• 6 g instant chicken broth
• 1 tsp black pepper, freshly ground
• 1 tsp paprika powder
• ½ tsp mace powder
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 2 tbsp margarine for the mold
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 50 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 35 minutes

its crumbly, loose base is in no way inferior to the juicy, tasty topping

Moisten the bottom of a 24cm springform pan, place a sheet of baking paper on top, and use the ring to close the pan. Trim off any excess paper. Cut two strips from the remaining dough for the edges. Grease the ring of the springform pan with margarine, moisten the strips of baking paper, and stick them to the ring. Melt the margarine for the dough until lukewarm, but do not heat it. Warm the milk with the sugar and salt until lukewarm. Add the dried yeast and mix well. Let the yeast rise. Place the flour, turmeric powder, pepper, cardamom powder, and chicken stock in a mixing bowl and mix well with a food processor. Gradually add the milk mixture. Stir for at least 2 minutes, then gradually add the melted margarine (not warmer than 40°C). Knead everything into a smooth dough and let it rise for about 45 minutes. Knead the dough briefly, roll it out, and shape it into the pan. Form a rim about 3 cm high around the edges. Blind bake for 15 minutes in an oven preheated to 180 degrees Celsius. Remove the packaging and bake the base over high heat until lightly browned. Meanwhile, peel the onions and slice them into thin rings. Keep the rings of the small, red onions separate and do not toast them. Heat a large pan, add about 2 tablespoons of the margarine and melt. Add the smoked bacon and toast until translucent. Strain, return the fat to the pan, add the remaining margarine and heat. Add the large onion rings and toast until translucent. Some may turn a light brown. Remove from the pan, transfer to a large bowl and let cool. Cut off both ends of the garlic cloves, peel them, squeeze the liquid, and add them to the toasted onions. Sprinkle the tapioca flour and spices over the onions and mix to combine. Set aside 2 tablespoons of the roasted smoked bacon cubes and mix the rest into the onions. Whisk the two eggs well, add the crème fraîche, and whisk until smooth. Mix about 3/4 of the mixture into the onions, keeping the rest to one side. Pour the onion mixture into the springform pan, spread evenly, and smooth. Spread the remaining egg mixture evenly over the onion mixture. Sprinkle the remaining bacon cubes and the small, red onion slices on top. Place in the oven preheated to 180°C on the middle rack and bake for about 45 minutes. Remove from the oven, let cool slightly, cut into 12 pieces, garnish, and serve while still warm.