Onion and Bacon Cake

Dough:

Knead butter, egg, flour, whipping cream and salt together to form a shortcrust dough (do not knead too long or the dough will lose its grip). Refrigerate dough for 30 min. with lid closed. Roll out dough to about 29 cm ø (larger than the cake springform pan), line the pan with it. (The cake will be only 2-3 cm high.

Topping:

Cut bacon and onions into extra small cubes. Heat fat in a Reindl, fry bacon until translucent, add onions, steam at low temperature for 5 min, season, set aside to cool.

Finishing:

Whip cream, eggs, milk, grated hard cheese, salt and nutmeg with a whisk. Spread the bacon and onion mixture evenly in the lined dish, pour over the egg mixture and place in the preheated oven (lowest shelf). Bake, remove from the oven, rest for 5 minutes, remove from the cake tin. Spread hot or lukewarm.

Oven temperature: 220 degrees Baking time: about 25 min.

Our tip: Use bacon with a subtle smoky note!

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