Zwiebelkuchen (Onion Cake)- Germany #116
A savory or sweet cake prepared with onions as a primary ingredient. This is more like an onion tart than a cake. This recipes serves 4 if it is the main course.
Pastry dough:
- 2 tsp. dry active yeast
- 2 T. melted butter
- 1/2 c. milk
- 1/4 tsp. sugar
- 1/2 tsp. salt
- 1-2/3 c. all-purpose flour
Topping:
- 1-1/2 c. sour cream
- 1 egg
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 T. vegetable oil
- 1 onion
- 1/3 c. chopped bacon
- Pastry Dough: Add the yeast and sugar to a mixing bowl.
- Melt the butter in a microwaveable measuring cup and add the milk to warm it up.
- Add the milk mixture to the yeast and let stand for 5 minutes. The yeast should become frothy.
- add the salt and flour a little a a time while mixing. Use paddle attachment if in stand mixer or by hand with wooden spoon.
- Once all the flour is added, dough should be elastic, but not too sticky. Add more flour as needed to get the right consistency.
- Cover the dough with a towel and place in a warm towel and place in a warm spot to rise, about 1 hour.
- Topping: In the meantime, prepare the filling by whisking together the sour cream, egg, salt and pepper.
- Heat the oil in a skillet over medium heat.
- Thinly slice the onion and place into the skillet, then turn to low. Cook the onions on low heat for about 10 minutes. Add the bacon. Stir occasionally. Remove from heat and set aside.
- Once the dough is ready, (doubled in size), roll out on a floured cutting board and place into a 9x13 inch pan lined with parchment paper.
- Preheat oven 325F.
- Spread the cream filling over the dough using a spatula, then top with the onions and extra pepper.
- Place the pan in the oven and bake for 40-50 minutes, until onions start to brown on the top and the crust is crispy and golden brown.
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