Onions Cake/Zwiebeln Kuchen

Ingredients

• 400 grams All-Purpose Flour (for the dough, sifted)
• 7 grams Baking Powder (approximately one sachet)
• 0.5 teaspoons Salt (for the dough)
• 200 grams Low-Fat Quark (can substitute with plain yogurt)
• 1 large Egg (room temperature)
• 72 grams Milk (any type of milk)
• 65 grams Vegetable Oil (neutral oil)
• 0.5 tablespoon Cumin (ground)
• 0.5 teaspoon Salt (for the filling)
• 30 grams Butter (for sautéing onions)
• 300 grams Bacon (diced)
• 3 large Egg (room temperature)
• 400 grams Low-Fat Sour Cream (for the filling)
• 75 grams All-Purpose Flour (combined with corn flour for filling)
• 25 grams Corn Flour (for filling)
• 1 teaspoon Dry Parsley (optional, for flavor)
• 0.25 teaspoon White Pepper (optional)
• 2 medium Onion (thinly sliced)

Instructions

1. Combine Dry Dough Ingredients

   In a large mixing bowl whisk together 400 g all‑purpose flour, 7 g baking powder, and 0.5 tsp salt until evenly distributed.

   Time: PT5M

2. Add Wet Ingredients and Knead

   Add 200 g low‑fat quark, 1 large egg, 72 g milk, and 65 g vegetable oil to the dry mixture. Mix with a wooden spoon, then knead gently by hand until just combined; do not over‑knead.

   Time: PT5M

3. Rest the Dough

   Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature.

   Time: PT15M

4. Slice the Onions

   Peel and thinly slice 2 medium onions.

   Time: PT5M

5. Sauté Onions

   Heat 30 g butter in a frying pan over medium heat. Add the sliced onions and sauté, stirring frequently, until they become soft and translucent but not browned.

   Time: PT10M

   Temperature: medium heat

6. Prepare the Filling

   In a separate bowl combine 400 g low‑fat sour cream, 3 large eggs, 0.5 tbsp ground cumin, 0.5 tsp salt, diced bacon, the sautéed onions, 75 g all‑purpose flour, 25 g corn flour, 1 tsp dry parsley, and 0.25 tsp white pepper. Mix until smooth.

   Time: PT5M

7. Roll Out the Dough

   Lightly flour a work surface and roll the rested dough into a circle roughly 12 inches in diameter. Transfer the dough to the oiled 12‑inch baking pan, pressing gently to fit the bottom and sides.

   Time: PT5M

8. Add Filling

   Pour the prepared filling into the crust, spreading it evenly with a spatula.

   Time: PT3M

9. Bake the Onion Cake

   Place the pan in a pre‑heated oven and bake at 180°C for about 40 minutes, or until the top is dark brown but not burnt.

   Time: PT40M

   Temperature: 180°C

10. Cool and Serve

    Remove the cake from the oven, let it cool in the pan for 10 minutes, then slice and serve warm.

    Time: PT10M

Nutrition Facts

Calories

746

Protein

30 g

Carbohydrates

50 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Salt: Kosher Salt
• Instead of Low-Fat Quark: Greek Yogurt
• Instead of Egg: Flax egg
• Instead of Milk: Plant milk, Water
• Instead of Vegetable Oil: Melted butter
• Instead of Cumin: Coriander
• Instead of Salt: Kosher Salt
• Instead of Butter: Oil
• Instead of Bacon: Smoked ham
• Instead of Egg: Egg replacer
• Instead of Low-Fat Sour Cream: Greek Yogurt
• Instead of All-Purpose Flour: Bread Flour
• Instead of Corn Flour: Cornstarch
• Instead of Dry Parsley: Fresh Parsley
• Instead of White Pepper: Black Pepper
• Instead of Onion: Shallots

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Rolling Pin
• 12‑inch Baking Pan
• Oven
• Frying Pan
• Knife
• Measuring Cups/Scales
• Hand (optional)

Critical Steps — Do Not Skip

• Do not over‑knead the dough; it should be just combined.
• Sauté onions until soft, not crunchy, to avoid texture issues.
• Rest the dough to relax gluten before rolling.
• Bake until the top is dark brown but not blackened.

Chef Tips from the Video

• Use low‑fat quark for a light, tender crust while keeping the cake moist.
• Sauté the onions slowly; this develops a sweet flavor that balances the salty bacon.
• Let the baked cake rest before slicing to prevent it from falling apart.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; thaw in the refrigerator before reheating.

Room temperature: Can sit at room temperature for up to 2 hours after baking.

Make-Ahead Tips

• Prepare the dough and keep it covered in the refrigerator for up to 24 hours.
• Sauté the onions and mix the filling a day ahead; store filling in the fridge and assemble just before baking.
• The cake can be baked fully, cooled, and reheated in the oven at 160°C for 10 minutes.

Frequently Asked Questions