Swabian onion cake

Ingredients for 1 servings:

• 250 g flour
• 50 g butter
• ½ cube of yeast
• 1 tsp, leveled salt
• 1 tsp, levelled sugar
• 150 ml milk, lukewarm
• 500 g onion(s)
• 50 g butter
• 1 tbsp flour
• 2 eggs
• 100 ml sweet cream
• Salt
• Caraway seeds
• 75 g smoked bacon, diced
• butter flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 25 minutes

For the yeast dough: Make a starter dough. Crumble the yeast into a small bowl and dissolve it in some of the warmed milk. Then add the sugar and a little flour and stir until smooth. The starter dough should have a thick consistency. Sprinkle with a little flour and let it rise, covered, in a warm place. Once the starter dough has doubled in volume, it has risen sufficiently. Then add this to the flour. Add the salt and milk immediately. Knead the dough and only then add the very soft butter. Let the kneaded dough stand to rise. Once it has risen, line a prepared cake pan with the dough. How high you make the edges depends on the diameter of the pan. For the topping: Sauté the finely diced onions in the butter until translucent, stirring constantly. This can take a good 10 minutes. However, the onions must not brown. Immediately stir in the flour and let the mixture cool. Only when the yeast dough has risen in the pan, add the two beaten eggs and the cream and mix well. Season with plenty of salt, as the onions need a good amount. Then pour the topping into the cake pan lined with the dough and sprinkle with the smoked ham and caraway seeds. Finally, add a few flakes of butter. Bake on the middle rack of a preheated oven at 200°C (top/bottom heat) for about 35-45 minutes. Serve warm!