Sauerkraut Cake From the Lower Rhine

Prepare a shortcrust pastry from flour, butter, egg, water and the pinch of salt, rest for about 1 hour. Line a baking pan of 26-28 cm ø and bake only the dough in the heated oven at 200 degrees for 15-20 min.

Marinate the raisins in apple brandy. Fry the finely chopped onion in a frying pan in a little butter until translucent, add the chopped sauerkraut and raisins, infuse in about 5 min.

Spread the chopped breakfast bacon evenly on the shortcrust pastry base, pour the cooled sauerkraut over it, place the pineapple and apple slices on top. Mix the eggs with the whipped cream and the cream cheese, season with oregano, pepper, salt and pour over the sauerkraut. Bake in the heated oven at 200 degrees for 20-25 minutes.

Serve hot or possibly cooled.

Source : Cma brochure “Sauerkraut in a new way” **

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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