Spicy Sponge Cake with Bacon and Marjoram

Separate the eggs and whip the egg whites with a pinch of salt until stiff.

Fry the bacon with a little oil in a frying pan. Cut the onions into thin strips and sauté in the frying pan with the bacon until translucent. Chop the marjoram and stir in. Season the Stippe with pepper.

Beat the yolks with a pinch of sugar and salt until creamy.

Fold the flour and a little bit of nutmeg into the egg yolks and then gently mix in some of the egg whites with the baking powder, finally fold in the rest of the egg whites. Then place on a baking tray lined with paper and drizzle with the Stippe.

Bake at 210 °C in a heated oven for 10 minutes. Serve torn into pieces with the boiled beef.

Our tip: Use bacon with a fine, smoky note!

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