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Sauerkraut cake

Sauerkraut cake

    

A salty winter cake that tastes special.

recipe,photo-recipe,bacon,sauerkraut- finely chopped cabbage (fermented),puff pastry,Non-sweet pastry

Non-sweet pastry

Cook

No. of servings

10

Ready in

60 min.

Difficulty

medium

 

Categories:  Non-sweet pastry  

 

Recipe

1. 

bacon 8.75 oz (250 g)

Cut the bacon into smaller cubes and fry.

2. 

sugar granulated 3 tbsp

Melt the sugar while stirring and cook into caramel.

3. 

onion 3.5 oz (100 g)

Add the finely chopped onion. Stir.

4. 

sauerkraut- finely chopped cabbage (fermented) 1.1 lb (500 g)  water 6.75 tbsp (100 ml)

Wash the sauerkraut and cut into small pieces. Add to onion and mix. Add water and let covered simmer briefly.

5. 

chicken egg 3 pcs  sour cream (fat 14-18%) 8.75 oz (250 g)  Emmental cheese 5.25 oz (150 g)

Put the stewed cabbage into a larger bowl, add the fried bacon. Let cool. Then add eggs, sour cream and grated cheese.

6. 

puff pastry 1.1 lb (500 g)

Roll the puff pastry on baking paper to the size of a baking sheet.

7. 

Put the cooled mixture on the dough and bake at 735°F (390°C) F (390°F (200°C) C) for 30 minutes.

Bon appetit!

Ingredients

Emmental cheese5.25oz150grams
bacon8.75oz250grams
chicken egg3pcs3pieces
onion3.5oz100grams
puff pastry1.1lb500grams
sauerkraut- finely chopped cabbage (fermented)1.1lb500grams
sour cream (fat 14-18%)8.75oz250grams
sugar granulated3tbsp3tablespoon
water6.75tbsp100milliliters

 

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