A great cake recipe for any occasion:
Put all the ingredients for the dough in a wide bowl and mix with a mixer for 5 min to make a smooth yeast dough. Heat the oven at 50 °C for 5 min, then turn it off. Let the covered dough rise for about 15 minutes. Knead again and let rise for another 15 min.
Cut bacon into cubes, fry in a frying pan on 3 or possibly automatic cooking setting 8-10. Peel and finely dice the onions and sauté in the bacon fat until soft and cool. Mix egg yolk, cream or possibly sour cream or crème fraiche fraîche and pepper.
Knead the dough, divide in half and roll each out into a rectangle on a floured baking board a little larger than half a baking sheet. Place on the baking sheet, overhanging the edge about 5 inches all around. Spread half of the bacon mixture and half of the egg yolks evenly on top. Fold the edges of the dough up over the bacon filling. Make another tarte flambée using the second half of the dough and the filling.
Brush edges with egg or canned milk to taste, bake.
Circuit:
180 to 200 °C , 2nd rack v. U.
160 to 180 °C , convection oven
30 to 35 min
Harald Barkleit, Schwarzenbek
of Hamburgische Electricitätswerke Ag
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