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🍰 Hessian Bacon Cake (Bloatz)

718 kcal · 30 min · 4 servings

Ingredients

• 300 g crusty bread
• 25 g fresh yeast
• 500 g leek
• 500 g salted potatoes
• 200 g sour cream
• 100 g layered cheese (10 % fat)
• 3 eggs (size M)
• 5 tbsp oil
• salt
• nutmeg
• pepper from the mill
• 400 g lean, streaky bacon (in slices)

Instructions

1. 1. Prepare the crust bread mix according to the package instructions with the yeast and let the dough rise for 30 minutes.
2. 2. Clean the leek, rinse it, and cut it into fine cubes.
3. 3. Press the potatoes through a potato ricer. Mix them well with the leek, the crème fraîche, the layered cheese, the eggs, and 3 tablespoons of oil. Season the mixture with pepper, 1 teaspoon of salt, 1 pinch of nutmeg, and additional pepper.
4. 4. Knead the bread dough with 1 tablespoon of oil. Roll out the dough on a lightly floured surface and line a greased baking sheet with it. Prick the dough several times with a fork. Spread the potato mixture evenly over it.
5. 5. Cut the bacon lengthwise into thin strips and arrange them in a grid pattern on the potato mixture. Let the cake rise for 15 minutes.
6. 6. Bake the cake in the preheated oven at 225-250 degrees (Gas: Level 5-6, Fan: 200-220 degrees) for 20-25 minutes. Serve it hot or lukewarm.

Nutrition per serving

• kcal: 718
• Protein: 13 g · Fett/Fat: 61 g · Carbs: 31 g