Leek and bacon cake with cheese sauce

1.

For the yeast dough, mix the flour and dry yeast in a bowl. Add 30 g fat, milk, egg, salt and sugar and knead into a smooth dough using the dough hook of the hand mixer.

2.

Cover and let rise in a warm place for about 30 minutes. In the meantime, clean and wash the leek and cut into fine rings. Dice the bacon and leave it in a pan. Add the leek and sauté briefly.

3.

Stir in the sour cream, season with pepper. Let cool down. Roll out the yeast dough on a floured work surface into a rectangle (30x35 cm). Spread the leek and bacon mixture on top. Cut lengthways into 5 strips each 6 cm wide.

4.

Roll up and place in a springform pan (18 cm Ø) lined with baking paper. Let rise again for about 15 minutes and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 25-30 minutes.

5.

In the meantime, peel the onion for the sauce and finelyroll the dice. Braise in the remaining hot fat. Pour in the wine and let it boil down a little. Pour in the cream and stir in the cheese. Bring to the boil and stir in the sauce thickener.

6.

Season with salt, pepper and nutmeg. Melt the remaining butter and coat the hot cake with it. Arrange the cake on a platter, serve with extra sauce.