Salty Mont Vully Cake

Ingredients for 4 servings:

• 420 g flour
• 3 dl milk
• 10 g yeast
• 1 tsp salt
• 50 g butter, soft
• 2 dl double cream
• 200 g bacon cubes
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 55 minutes

salty bacon cake, a Swiss specialty from the Lake Murten region

Put the flour in a bowl and make a well in the center by hand. Gently warm 1/5 of the milk to about 35°C, dissolve the yeast in it and mix well. Pour the milk and yeast mixture into the well. Stir in a little flour from the bowl until a slurry forms. Cover this with more flour from the bowl and let it rise for 15 minutes. Add the remaining milk and the salt. Mix everything by hand, adding the softened butter a little at a time. Then knead for about 10 minutes until you have a smooth, supple dough. Roll out the dough to about 35 to 40 cm and place it in a greased pan or baking sheet, round or square, it doesn’t matter. Cover with a damp cloth and let it rise for 1 hour. Season the double cream with salt and pepper. Before pouring the mixture onto the dough, pull the edges up slightly by hand. Spread the mixture evenly over the dough. Distribute the bacon cubes on the cake. Bake the cake in an oven preheated to 220 °C for about 20 minutes until the surface is lightly browned.