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Big deal
Cooking
Step 1
For the dough, mix warm water with malt concentrate and salt. Melt the butter, cool slightly, add vegetable oil. Mix wheat and rye flour, add malt water and oil, knead an elastic, non-sticky dough. Cover and let the dough rest for 20-30 minutes.
Step 2
For the filling goose fat, goose and veal pulp cut into very small cubes. Chop the onion.
Step 3
Mix all the ingredients prepared for the filling, pour over with melted butter, season with salt and pepper.
Step 4
Separate a piece of dough the size of a large walnut. Divide the remaining dough into two unequal parts: 2/3 and 1/3. Roll out the larger part into a 32-34 cm diameter cake and place in a 24-26 cm baking dish with the edges hanging down. Put the filling on the dough.
Step 5
Cover with the second part of the dough, rolled into a cake. Pinch the edges in the form of a spikelet, make a round hole in the center. Roll the reserved piece of dough into a ball with your hands lubricated in vegetable oil, cover the hole.
Step 6
Bake the cake in an oven preheated to 160°C for 2 hours.
Ingredients
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