New Year’s Pound Cake Recipe

The perfect way to begin 2020!

Some people eat 12 grapes at midnight; others throw water out the window. Some people wear red pants; others take an empty suitcase with them for the first night of the new year. We? We believe people should eat more cake 🙂

This mushroom and sausage starter is the perfect way to begin 2020! The recipe is enough to fill the bellies of your guests and make you the indisputable best host. The mushrooms and cooked onions give the umami flavour that we all crave, while the sausages filled with bacon bits take the spotlight.

The herbs and sour cream bring all these aromas together in one perfect food to end this adventure-full, delicious year.

Use our Krakauer Bacon Frankfurter or exchange it for the beefy Vienna Beef Frankfurter. Also, the Halal Beef Hot Dog works great in this recipe.

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New Year’s Pound Cake


  • Author: Feline Filip

Description

Makes: 2 pound cakes

Difficulty: Medium


Scale

Ingredients

300 g Krakauer Bacon Frankfurters from The Sausage Man ™

3 onions

2 tbsp oil

500 g mushrooms

8 eggs

8 tbsp flour + 2 tbsp for the trays

200 ml sour cream

1 bunch of dill

½ bunch of parsley

salt and pepper


Instructions

  1. Defrost the sausages in a bowl of lukewarm water.
  2. Peel and very finely chop the onions. Finely dice the mushrooms. Add both to a pan with a little bit of oil in it. Cook them for a few minutes until they become soft and the mushrooms released their water.
  3. Meanwhile, cut the sausages in thin slices, about the height of a pound coin. Cut all the slices in 4 and add them to the cooking vegetables.
  4. When all the water has evaporated and the mushrooms and onions are soft, take them off the heat and let the mixture cool down completely.
  5. Meanwhile, chop the dill and the parsley. Season the mixture of sausage and veggies with salt and pepper, to taste. Add the dill, parsley and sour cream to it.
  6. Take two pound cake trays and brush them with oil on the inside (including the sides of the pans). Sprinkle 1 tbsp of flour into each tray and shake them to ensure all sides are covered in flour. This helps when we remove the baked cakes from the trays.
  7. Once our sausage and mushroom mixture cooled completely, separate the eggs into yolks and whites, adding the yolks to the sausage mixture and the whites in a clean separate bowl. If the mixture is hot, the eggs will start to cook when we add them and the pound cake will taste like an omlette.
  8. Whisk the egg whites with a pinch of salt until you get hard peaks.
  9. Preheat the oven to 180 °C fan.
  10. Slowly fold in the egg whites into the veggies and sausages. Try to mix by scooping up the batter and bringing it over the top. This, rather than stirring clockwise, helps to keep the air bubbles inside and. this way, the cakes will rise nicely.
  11. Once all the egg white is incorporated, sift the flour into the batter, folding it in after every spoonful.
  12. Using a ladle, or just approximating, split the batter into the two pans. Ours filled up half way through.
  13. Place in the oven for 50-55 minutes, but do not open the oven door in the first 30 minutes! Check if they are done by placing a toothpick or a knife in the middle and if they come out clean, it means they are cooked through.
  14. Let them cool in their trays for a few minutes, until you can touch the cakes without burning your hands and then carefully run a knife on the sides of the trays. Place a large piece of baking paper and tip the trays over the baking paper.

We recommend serving it with one festive glass of champagne and great ambitions for the year to come! Happy Holidays and may 2020 be your year!