Sauerkraut cake with smoked pork

Ingredients for 2 servings:

• 200 g flour
• 10 g yeast
• 50 ml milk
• ½ tsp salt
• 2 tbsp olive oil
• 1 egg(s)
• 1 bunch of spring onions
• 200 g lean smoked pork
• 200 g potatoes
• 30 g butter
• 300 g sauerkraut
• Salt
• black pepper
• 1 tsp marjoram, dried
• 1 dashes Tabasco, red
• 1 cup crème fraîche
• 1 egg(s)
• 1 tbsp caraway seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sift flour into a bowl and make a well in it. Mix yeast with lukewarm milk, pour into the well, mix with a little flour and cover and let rise for 15 minutes. Slice the spring onions into rings, leaving out the dark green parts. Dice the smoked pork very finely. Knead the pre-dough with salt, olive oil and egg. Let rise for another 15 minutes. Preheat oven to 225°C. Fry the spring onions and smoked pork in butter for 5 minutes. Add the sauerkraut and braise for 5 minutes. Peel and grate the potatoes and add to the smoked pork. Braise for a further 5 minutes. Season with salt, pepper, marjoram and Tabasco, add the crème fraîche. Knead the dough again. Butter a springform pan (28cm) and press the dough into it. Spread the filling on top. Cut thin strips from the leftover dough and place them on top. Brush with beaten egg and sprinkle with caraway seeds. Bake for 20-25 minutes, until the dough is browned. Serve with a small salad or just a cold beer.