Check out the best recipe for Pieced bundt cake with mushroom cream and I hope you are going to love it.
- 9 Pretzels (approx. 850 g each)
- 1 federal government parsley
- 3 Onions
- 3 tbsp + something butter
- 800 ml of milk
- 8th Eggs (size M)
- Salt, pepper, nutmeg
- 4 tbsp Panko (Japanese breadcrumbs; alternatively breadcrumbs)
- 200 g sauerkraut
- 4 slices Bacon
- 400 g small king oyster mushrooms
- 200 g small mushrooms
- 2 tbsp Flour
- 200 g Whipped cream
- For the dumpling mixture, dice pretzels and place in a bowl. Wash the parsley, shake dry, pluck the leaves off and chop. Peel and finely dice 2 onions. Heat 2 tbsp butter in a saucepan. Steam the onions until translucent. Add milk and pour everything over the pretzel cubes. Add eggs and parsley. Season with salt, pepper, and nutmeg. Mix everything together. Let the dumpling mixture steep for about 10 minutes.
- Preheat the oven (electric stove: 180 ° C / convection: 160 ° C / gas: see manufacturer). Grease a Gugelhup tin (2 1⁄2 l content) and sprinkle with panko crumbs. Squeeze out the sauerkraut, mix with the dumpling mixture and pour the batter into the mold. Spread the bacon on the surface. Bake in the hot oven for about 1 hour and cover the last 20 minutes if necessary.
- For the sauce, clean and halve the mushrooms. Peel and finely dice 1 onion. Heat 1 tbsp butter in a large pan. Fry the mushrooms and onions in it for about 2 minutes. Dust the flour over it, sweat while stirring. Deglaze with cream and 1⁄4 l water, bring to a boil, and simmer for about 2 minutes. Season the sauce with salt and pepper.
- Take the Gugelhupf out of the oven and let it rest in the tin for about 5 minutes. Now cut it into some slices. Serve with the mushroom sauce.