Hessian Bacon Cake

Ingredients

• 300 g flour
• 20 g yeast
• 1 pinch sugar
• 1 tsp salt
• 5 tbsp oil
• 500 g leeks (cleaned, washed and finely diced)
• 500 g cooked potatoes
• 150 g quark
• 150 g crème fraîche
• 3 eggs
• 4 tbsp oil
• Salt
• ground pepper
• nutmeg
• 400 g bacon (throughly smoked and finely diced)

Instructions

1. 1.

   In a bowl crumble the yeast and dissolve it with a little water and sugar, stir in 2 tbsp flour and cover for about 30 minutes. Sift the remaining flour onto the work surface, make a small well and pour in the starter, add a pinch of salt, about one cup of water and oil, knead thoroughly into a smooth dough. Transfer to a bowl and let rise in a warm spot (oven at 50°C) for about an hour until doubled.

2. 2.

   Press the potatoes through a masher and mix with leeks, quark, crème fraîche, eggs and oil; season with salt, pepper and nutmeg.

3. 3.

   Knead the dough on a floured surface, roll it out onto a greased baking sheet, lift up the edges slightly, spread the prepared mixture over it and sprinkle bacon on top. Let rest for about 20 minutes.

4. 4.

   Preheat the oven to 220°C and bake the bacon cake on the middle rack for about 30 minutes.