{"id":5051,"date":"2014-10-17T13:02:46","date_gmt":"2014-10-17T11:02:46","guid":{"rendered":"http:\/\/www.bastelesel.de\/?p=5051"},"modified":"2014-10-19T18:40:43","modified_gmt":"2014-10-19T16:40:43","slug":"lauch-kartoffel-kuchen","status":"publish","type":"post","link":"http:\/\/www.bastelesel.de\/en\/lauch-kartoffel-kuchen\/","title":{"rendered":"Garlic-potato-cake"},"content":{"rendered":"

Autumn – that means time for potatoes, at least for most of the potato-loving Germans. In the 5th Dr. Oetker magazine named Gugelhupf I found a lovely recipe which I tried immediately. It’s perfect for autumn.<\/p>\n

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Garlic-potato cake<\/div>\t
2014-10-19 18:03:05<\/div>\t\t\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
45 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
45 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t
Ingredients<\/div>\t\t\t
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  1. Pastry<\/li>\t\t\t\t
  2. 10.5oz spelt or wheat flour<\/li>\t\t\t\t
  3. 4.4oz cold butter<\/li>\t\t\t\t
  4. 3.4lq.oz cold water<\/li>\t\t\t\t
  5. topping<\/li>\t\t\t\t
  6. 8.8oz garlic<\/li>\t\t\t\t
  7. 3.3 lb potatoes<\/li>\t\t\t\t
  8. 4 tbsp cooking oil<\/li>\t\t\t\t
  9. 1-2 tbsp thyme leaves<\/li>\t\t\t\t
  10. salt, pepper and ground nutmeg<\/li>\t\t\t\t
  11. 10-12 Nuernberger's German sausages<\/li>\t\t\t\t
  12. 2 cups cr\u00e8me l\u00e9g\u00e8re (5oz each)<\/li>\t\t\t\t
  13. salt, pepper<\/li>\t\t\t\t
  14. 1-2 tbsp mustard<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Grease baking sheet and preheat oven at 420\u00b0F<\/li>\t\t\t\t
    2. Pastry - Mix flour, salt, butter and water and knead until you have a smooth pastry. Put into wrapping film and place in the refrigerator for 30 minutes min.<\/li>\t\t\t\t
    3. Topping - clean garlic and cut into 1\/2\" rings. Peel potatoes and cut into slices 0.1\" thick. Heat 1 tbsp of oil in a frying pan and roast garlic rings on both sides. Take off the pan and put them aside.<\/li>\t\t\t\t
    4. Heat remaining oi and roast potato slices by turning them regularly. Finally season with pepper, salt, nutmeg and thyme leaves.<\/li>\t\t\t\t
    5. Roll out the pastry, place on your baking sheet, raise the edges and prick with a fork several times. Place sheet in the oven and cook for about 12 minutes.<\/li>\t\t\t\t
    6. Season cr\u00e8me l\u00e9g\u00e8re with salt, pepper and mustard and pour it onto the baked pastry.<\/li>\t\t\t\t
    7. Then place potato slices and garlic rings in lines like nested roof tiles. Divide sausages into halves and put them on top of the garlic rings.<\/li>\t\t\t\t
    8. Reduce temperature to 390\u00b0F and continue baking your cake for 20-25 minutes.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Notes<\/div>\t\t\t
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      1. To be served hot.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
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