Savory potato cake with cheese and bacon

Ingredients for 4 servings:

• 350 g flour
• 30 g yeast
• 200 ml milk
• 100 g butter
• 200 g potatoes, cooked, floury
• 100 g cheese, grated
• 4 onions
• 500 g quark
• 2 eggs
• 4 tbsp cream
• 100 g bacon cubes
• butter
• rosemary
• pepper, black

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 55 minutes

Dissolve the yeast in 5 tablespoons of warm milk. Add 1 pinch of sugar. Cover and let rise for about 15 minutes. Place the flour in a bowl and sprinkle salt and butter in flakes on the floured edge. Preheat the oven to 180 degrees Celsius. Add the yeast mixture to the dough and knead. Press the cooked potatoes through a ricer or mash them finely with a fork. Add to the pre-dough with the remaining milk and knead well. Let rise for about 60 minutes. Finely chop the onions and mix with the quark, bacon, eggs, cream, pepper, salt, rosemary, and cheese. Knead the potato dough well, roll it out, and place it on a buttered baking sheet. Form a small dough edge. Spread the quark mixture over the dough. Let the cake rise for 15 minutes and bake on the middle rack for about 45 minutes. Tip: This recipe also works in a springform pan with half the ingredients.