Thuringian-style bacon cake

Ingredients for 4 servings:

• 600 g dough (bread dough from the bakery or homemade)
• 300 g bacon, streaky
• 2 medium-sized onions or 1 large vegetable onion
• 1 tbsp caraway seeds, finely chopped (less may be needed)
• 3 tbsp breadcrumbs (from stale rolls)
• 3 m.-sized eggs
• ½ liter sour cream
• Salt
• ½ bunch chives, finely chopped
• possibly garlic

Instructions

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

after Kurt Drummer

Roll out the ready-made bread dough from the bakery (brown bread dough or light rye bread dough) and place it on a greased, high-sided baking sheet. Dice the bacon, frying it just enough to make it translucent, remove it from the pan, and spread it on the warm, lightly risen dough. Sauté the diced onions in the bacon fat until light brown, sprinkle with the breadcrumbs, toss briefly, spread evenly over the bacon cubes, sprinkle with finely chopped caraway seeds, and season lightly with salt. Whisk the eggs with the sour cream, season lightly with salt, add the chives, and perhaps a little garlic. Pour this mixture onto the prepared cake and bake at 200°C in a preheated oven (no fan!) for about 15-20 minutes (please adjust this according to your oven; everyone bakes differently). Serve the bacon cake as fresh as possible, ideally while it’s still warm. You can also make the bacon cake with yeast dough made from wheat flour, the ingredients for the topping remain the same.