Pumpkin onion cake, © Baby Rock my Day© Baby Rock my Day

Rebecca - Baby Rock my Day

Rheinhessian pumpkin and onion cake with lukewarm salad

For all cake lovers

Ingredients Pumpkin and onion cake for 6 people

For the dough:

  • 300 g of potatoes
  • 100 ml of warm water
  • 100 ml white wine
  • 100 ml of oil
  • 1 PK. dry yeast
  • 350 g of flour
  • 1 pr. Salt

For covering:

  • 400 g of bacon
  • 1 hokkaido pumpkin
  • 8 onions
  • 4 tablespoons flour
  • salt
  • pepper
  • nutmeg
  • 150 ml of white wine
  • 400 ml of cream
  • 100 g feta cheese
  • 100 g of grated cheese
  • Small bunch of chives

For the lukewarm commercial salad:

  • 1 savoy cabbage
  • 200 g of chorizo
  • 2 knife tips of baking soda
  • salt
  • pepper
  • 1.5 t of caraway
  • 1.5 teaspoons cumin
  • 4.5 tablespoons mustard
  • 6 tablespoons white wine
  • 1.5 teaspoons yellow curry powder

First, the day before or the morning before eating, boil potatoes in salted water. When it comes to preparing the food, peel the potato and rub it on the grater. Then place the grated potato with the dried yeast, the wine, the oil, the water, the pinch of salt and the flour in a large bowl. Now knead well until the dough no longer sticks. The dough is enough for a large baking tray or 2 large casserole dishes. Lay out with baking paper and adjust the dough with your hands, if necessary, lightly flour your hands.

Now skin and cut onions. I quartered the onion and cut it long ago. Cut the bacon into patrol. Core Hokkaido pumpkin and cut into strips. Put the bacon in a large, coated pan and sauté, then add the onions until lightly glassy and then add the pumpkin. Continue to cook for about 10 minutes in a pot.

Now preheat the oven to 200 ° C. Add the 4 tablespoons of flour to the pumpkin-onion-ham-mass and deglaze with the white wine. Then add cream and season well with salt and pepper (freshly ground or crushed) and nutmeg. Cut the chives into small pieces and stir in and remove from the heat. Now pour the mixture onto the dough. Dice the feta cheese and put it on top together with the grated cheese. Bake at 200 ° C for 45-50 minutes.

For the lukewarm salad, cut the savoy cabbage into thin strips. Also cut the chorizo into thin strips and sauté in a coated pot, not too hot, then add the savoy cabbage. Now add the 2 knife tips of baking soda.

When the savoy slowly starts to crumble, lightly season with salt and pepper and add the white wine. Now add the cumin, cumin, mustard and curry and let it simmer for 3 more minutes over low heat, then remove from heat.

The pumpkin and onion cake with white wine jelly is eaten. The good thing is that you can eat it cold, like a real cake. The Wirsingsalat should be eaten because of its harsh taste, with white wine jelly. The combination of the mild spiciness of mustard and curry, along with the sweet jelly, is really great and brings another great taste experience. If you do not have jelly, you might want to help out with a pear jam.

Source: Blog post Baby rock may Day

show on map

Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: 06731 89328 0
E-Mail: info@rheinhessenwein.de

Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: 06731 89328 0
E-Mail: info@rheinhessenwein.de