Trešeník cake with bacon
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A recipe for a traditional cake from eastern Slovakia. It is served as a side dish to cabbage or as a separate dish.
recipe,photo-recipe,sauerkraut- finely chopped cabbage (fermented),smoked bacon,Non-sweet pastry
Non-sweet pastry
Categories
Non-sweet pastry
Ingredients
Ingredients
| baking powder for gingerbread | 0.5 | pk | ½ | pack | |
| flour medium | 10.5 | oz | 300 | grams | |
| salt | 0.5 | tsp | ½ | teaspoon | |
| sauerkraut- finely chopped cabbage (fermented) | 1.1 | lb | 500 | grams | |
| semi skimmed milk 1,5% | ¾ | cup | 0.2 | litre | |
| smoked bacon | 5.25 | oz | 150 | grams | |
| unsalted butter | 2.75 | oz | 80 | grams |
Recipe
1.
sauerkraut- finely chopped cabbage (fermented) 1.1 lb (500 g)
Drain the sauerkraut and squeeze the juice through a sieve. Finely chop on a board.
2.
flour medium 10.5 oz (300 g) • baking powder for gingerbread 0.5 pk • unsalted butter 2.75 oz (80 g) • semi skimmed milk 1,5% ¾ cup (200 ml) • salt 0.5 tsp • smoked bacon 5.25 oz (150 g)
Mix the cabbage prepared in this way with flour, baking powder and a little salt. Add 100 ml of milk (acidophilic milk is used in the original recipe), butter (fat) and fried bacon. Knead a dough to which you will add milk as needed. The dough is sticky, add flour on the working board.
3.
Spread the dough on a greased and floured baking sheet.
4.
Bake in a preheated oven for 30-40 minutes.
Bon appetit!