Onion cake according to grandma's recipe

Ingredients for 1 servings:

• 200 g spelt flour (wholemeal)
• 10 g yeast, fresh
• 125 ml milk, lukewarm
• 2 tbsp butter
• 1 tsp salt
• 1 kg vegetable onion(s)
• 100 g smoked bacon
• 5 tbsp wheat flour (type 405)
• 250 g sour cream
• 3 eggs
• 2 tsp caraway seeds, whole
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 35 minutes

hearty, almost wholesome variant

Put the flour in a bowl and make a well in the center. Take 6 tablespoons of the lukewarm milk and dissolve the crumbled yeast in it. Pour the mixture into the well and stir in a little of the flour from the edge. Cover the pre-dough and let it rise in a warm place for 10 minutes. Add the butter and salt to the remaining milk, add everything to the pre-dough and knead well. Cover and let it rise in a warm place for 15 minutes. Knead the dough again well on a lightly floured surface, roll it out and line a well-greased 26 cm springform pan, creating a raised edge of about 4 cm. For the topping, peel the onions and slice them into rings. Fry the diced bacon in a pan, add the onions and sauté until translucent. Meanwhile, mix the flour in a bowl with a little cold water until smooth, add the eggs and sour cream; season with salt and caraway seeds and add to the onions. Spread the topping on the dough base. Bake the cake in a preheated oven (200°C/Gas Mark 3) for 35-40 minutes. Depending on the degree of browning, increase the temperature to 225°C/Gas Mark 4 after 30 minutes. Serve warm.