Leek and Bacon Cake

Peel and rinse the potatoes and cook them in salted water for about 20 minutes. Drain, collecting the cooking water, and cool a little. Warm the milk slightly and let the yeast melt in it. Mix flour and 1 tsp. salt, put into a sufficiently large bowl. Press an indentation in the center. Pour in the yeast mixture, stir with a little flour and leave in a warm place with the lid closed for about 15 minutes. Press the potatoes through a potato ricer or mash them finely with a fork.

Add to the dampfl form and knead with the kneading hook of the hand mixer to a smooth dough. Add a little potato water if necessary. Let the dough rise repeatedly for about 30 minutes.

In the meantime, clean, rinse and chop the leeks. Cut bacon into strips and fry in a frying pan without fat until crispy. Add the leek and cook for 5 minutes until soft. Mix milk and eggs. Season heartily with salt, pepper and nutmeg. Lightly grease a cake springform pan (26 cm). Knead dough repeatedly until hearty, press into pan, raising 4 cm up the sides. Pour in the leek and bacon mixture. Pour egg milk over it and bake in a heated oven (E-kitchen stove 200 degrees ) for 45 minutes. Rinse parsley, shake dry and chop, except for a little bit for garnish. Sprinkle parsley over the leek and bacon cake and garnish. (Makes 12 pieces) **

Our tip: Use a bacon

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