For the dough
- 1⁄2 cube yeast (21 g)
- Approx. 200 ml lukewarm milk
- 1⁄2 tsp sugar
- 400 g flour
- 1⁄2 tsp salt
For the topping
- 1 1⁄2 kg onions
- 2 tbs vegetable oil
- 150 g smoked bacon
- 300 g sour cream
- 4 eggs
- 1 tsp ground caraway
- Pepper, from the mill
- 200 g grated cheese, e.g Emmental
1. Dissolve the yeast in the milk with the sugar while stirring.
2. Mix the flour and salt in a bowl, pour on the yeast milk and knead everything into a smooth dough with the dough hooks of an electric mixer or food processor. If necessary, use a little more flour or milk so that the dough no longer sticks to the edge of the bowl. Cover and leave to rise in a warm place for about 45 minutes.
3. Roll out the dough and place it on a baking tray covered with baking paper. Form a small rim and let rise for another 15 minutes.
4. Preheat the oven to 200°C top and bottom heat.
1. Peel the onions and cut into thin rings. Steam slowly in hot oil in a pan for about 10 minutes until soft.
2. Cut the bacon into small cubes and briefly sweat them towards the end. Remove from the heat and leave to cool.
3. Whisk the sour cream with eggs, salt, caraway and pepper.
4. Spread the onions evenly onto the dough and cover with the cream mixture.
5. Bake the cake on the middle shelf of the preheated oven for 35–40 minutes until golden brown. In the last 15 minutes, sprinkle the cheese over the top. Remove from the oven and serve warm, cut into slices. Perfect accompanied by a glass of Fiederwaïssen.