Sauerkraut cake with dumpling dough base

Ingredients for 1 servings:

• 750 g dough (dumpling dough, from the refrigerated section)
• 250 g bacon cubes (2 packs of 125 g each)
• 1 gr. can/n sauerkraut (850 g)
• 200 g cheese (Emmental), grated (1 bag)
• 2 eggs
• 200 ml cream (1 cup)
• 100 ml milk
• n. B. Salt
• n. B. Pepper, from the mill
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

hearty, finger food or main meal – as required

Line a roasting pan (or baking sheet) with baking paper. Spread the dumpling dough evenly and thinly with your fingers and press down. Distribute 125g of diced bacon over the dumpling dough and press in lightly. Place the sauerkraut (without any juice, so squeeze it in a sieve) on top of the bacon, scatter the remaining 125g of bacon over it and press down lightly again. Mix the cream with the milk, eggs, salt, and a pinch of sugar. Grind the freshly ground pepper directly onto the sauerkraut. Then pour the egg, cream, and milk mixture over it and let it sit for about 1 hour. Preheat the oven to 180°C. Spread the Emmental cheese all over the sauerkraut and bake using top/bottom heat. After 30 minutes, check the browning of the dumpling dough; if necessary, switch on the fan to allow the cheese to brown. Depending on your oven, use only bottom heat and lower the baking sheet one notch (if the base isn’t browned enough yet). Transfer the finished cake to a cooling rack using the paper. Let it cool for 10 minutes. Cut the cake into 20 slices and remove them from the paper while still lukewarm (a spatula works well). Then place them on a cooling rack without the paper and let them cool. The sauerkraut cake tastes lukewarm or cold as a finger food, or warm as a main course.