in Germany

Peterlesplootz – parsley cake

updated

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Ingredients for 1 servings:

  • 1 kg bread dough
  • 250 g flour
  • 10 eggs
  • 5 cups sour cream
  • 125 ml milk, a little more if needed
  • 500 g parsley, finely chopped
  • 300 g bacon, white fatty

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Franconian specialty

Roll out the bread dough on a work surface, then press it onto two baking sheets and pull up one edge. For the topping, mix all the remaining ingredients except the bacon in a bowl. Spread the topping on the dough and then scatter the diced bacon on top. If you’re making it vegetarian, omit the bacon, but it won’t taste as good. Let the sheets stand for a while before baking to allow the dough to rise. Then bake in a preheated oven at 220°C (top/bottom heat) for about 25-30 minutes. Tip: If you like, you can sprinkle a little salt on top before eating.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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