John Myers
Ingredients for 6 servings:
- 1 kg baking mix (rye mix or farmer’s bread mix)
- 6 large onions
- 2 tbsp clarified butter, or oil
- ½ cup cream
- 2 cups sour cream
- 100 g hot smoked bacon
- 300 g cracklings, fried, cut into approx. 1 cm cubes
- Salt
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 55 minutes
one half of the tray is supplemented with onions, otherwise it would be too rich
Prepare the bread dough according to the instructions and let it rise. Make the onion mixture about 20 minutes before the cake is ready. Don’t do it too early, or the onions will become watery; they can be added to the cake while still warm. Cut the onions into 1/2 cm cubes. Sauté in fat with the diced bacon until soft. Mix with the cream and a cup of sour cream and season with salt. Roll out 2/3 of the bread dough on baking paper to a thickness of about 1 cm. Bake the rest into a small loaf. Line a baking tray with the bread dough and let it rise for 10 minutes. Spread the onion mixture onto part of the bread dough. Use 1/2 to 2/3 of the surface, depending on the amount of cracklings. Spread 1 cup of sour cream over the dough. If only 1/3 of the dough is being used for the crackling cake, don’t use the whole cup. The sour cream should be spread about the thickness of a knife’s back. Arrange the cracklings in a single layer on the sour cream and press them in lightly. Season with salt if desired. Bake at 190°C fan-assisted oven for 15 minutes. Then switch to top and bottom heat and bake for another 20 minutes. Set the grill on and brown the meat, making sure to stay there. The onions should only be lightly browned. Serve with a delicious potato or bean soup.
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