Palatinate onion cake (Zwibbelkuche)

Ingredients for 1 servings:

• 250 g flour
• ½ cube of fresh yeast
• some water, warm
• 1 pinch(s) of sugar
• ½ tsp salt
• 75 g butter, soft
• 1 egg(s), size M
• 2 large onions
• 50 g lean dried meat
• ½ tsp caraway seeds
• 100 g cream
• 1 cup sour cream or crème fraîche
• 1 tsp vegetable broth, granulated
• Salt and pepper, freshly ground
• some nutmeg
• 2 tbsp sunflower oil

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 25 minutes

For the dough, mix the yeast with warm water and a pinch of sugar. Mix all the dough ingredients in a bowl and then knead well. Let the dough rise in a warm, draft-free place for at least an hour, covering the bowl with a very damp kitchen towel. For the topping, peel the onions and slice them into thin half rings. Dice the dried meat very finely or use diced raw ham. Brown everything in oil and sauté until soft. Season with pepper, salt, nutmeg, caraway seeds and granulated stock. Mix the eggs with the sour cream, cream and salt. Let the onions cool and fold in the cream/egg mixture. Roll out the yeast dough into a round shape and line a round, greased baking sheet with it. Don’t roll the yeast dough too thickly, preferably a little thinner; you can freeze the leftovers. Pull the dough up at the edges by about 1.5 cm and spread the onion mixture evenly. Bake at 160 degrees Celsius (320 degrees Fahrenheit) on the middle rack for about 45 minutes. Until the crust is golden yellow and the edges are a nice golden brown. Serve with fresh wine (Federweißer).