Real Kassel bacon cake
Time
Total preparation time: 1 hr. 10 min.
I am considering whether I write this ancient original North Hessian recipe not right in the right dialect, abba that nobody understands. Well, what the dr Kasseläoror dor dezu: S ess, pointed his, nons bliewet bliewet (It is how it is, and it remains as it stays).
But now to the Speggkurn:
Bacon cake was traditionally made on the baking day, using the remnants of bread dough. Of course you do not have them anymore today. For me, exceptionally, sometimes a baking mix for a strong farmer's bread.
preparation
The baking mixture is prepared according to instructions and you let the finished bread dough go for about half an hour. You know that. After walking, the dough is kneaded well again, then rolled out on a lined with baking paper dripping pan. Nice even, we do not want to bake bread after all.
Then comes the "top druff".
For this reason I am mixing three stale bread rolls into milk. No raisin buns, nooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo It must be normal wheat buns. When they are soaked, mix well and drain off the remaining milk. Do not express the porridge. Then n cup of sour cream comes in, also stir well. And now three eggs. No, no cooked. Raw should be. Also durchmanschen.
Season with salt, pepper and bissi caraway. Comes good. Cut a large onion into small cubes and put it into pleasure, ie into the geman. Now clean a rod of leeks, cut into fine rings and also in the porridge.
Spread the whole pamps on the bread dough.
And now it comes: smoked bacon (I have half and half fat and durchwachsenen taken, actually comes only fat on it) cut into small cubes and turn into bread crumbs. Spread the bacon on the cake.
Bake in the oven, bake at 200 degrees for about 40 minutes.
The bacon cake is eaten hot, plus there's a pint of beer.
