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Salt cake

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Ingredients for 5 servings:

  • 1 ¼ kg dough (bread dough) or 1 kg baking mix for farmer’s bread
  • 600 g onion(s)
  • 225 g bacon, streaky
  • 250 ml oil
  • 1,250 g potatoes, cooked
  • 350 g quark
  • 2 eggs
  • 125 ml milk, hot
  • 1 cup sour cream or sour cream
  • Salt
  • Parsley
  • n. B. Caraway

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Voegelsberger Pizza

If using a bread mix, prepare the dough. Fry the bacon, add the oil. Sauté very finely chopped onions until translucent. Mash the freshly cooked potatoes with the hot milk. Mix the quark, eggs, cream, quark, onions, and parsley well with the mashed potatoes, and season with salt. Spread the potato mixture evenly over the rolled out bread dough. Leave some space around the edges. Sprinkle with caraway seeds to taste. Bake in a preheated oven at 240°C for about 30-40 minutes, until the potato mixture is crispy brown. Serve the salt cake hot with coffee.

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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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