For the onion bacon cake prepare the curd dough. To do this, quickly knead all ingredients into a dough (best to use a mixer!). Form into a flat brick and let rest well wrapped at least 1-2 hours, but preferably overnight. Roll out on a well-floured work surface. Butter a suitable baking pan or baking sheet with high sides and line with dough. Oil it well and prick it several times. Briefly blanch (scald) onion rings and leek strips, rinse and squeeze very well or pat dry. Spread both over the dough. Fry ham and bacon cubes in a little butter, spread evenly over onion and leek, sprinkle with parsley or herbs. For the egg glaze, heat the butter. Stir in flour, pour in cold milk and bring to a boil. Let cool a bit, then mix in eggs, curd cheese as well as spices. Pour over the cake and bake in the oven at 200 °C for about 40-45 minutes.
Rest the onion bacon cake for about 5 minutes or let it cool down a bit and serve it lukewarm.
Preparation Tip:
This onion and bacon cake tastes even more sophisticated if you add chopped herbs and/or some grated cheese to the curd dough. This recipe allows for numerous variations: Only onion and bacon for onion tart, cooked seasonal vegetables, individually or mixed, mushrooms and mushrooms or poultry or fish, placed on the dough and baked covered with cooked vegetables.
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