Heat the milk, add the yeast and stir with a little sugar and flour to form a damp. Leave to rise for 5 to 10 minutes. Mix the dampfl with the butter, the remaining flour, the egg and a little salt. Knead everything together and let it rise for another 1/2 hour. In the meantime, clean and rinse the leeks and remove the peel from the onions. Cut both into rings and leave two thirds of them in a frying pan. Sauté the onions and leek in the bacon fat. Mix eggs, whipping cream, spices and cheese well. Add rendered bacon, onions and leeks.
Roll out the dough and place it on a moistened round baking tray. Make a rim all around. Spread the topping evenly on the bottom, sprinkle the remaining bacon cubes on top. Bake the cake in the oven heated to 220 °C for 30 minutes.
Wine tip: Juicy Gutedel or Rivaner (Müller-Thurgau) or an advanced Federweisser (Sauser/Suser).
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!