As per popular demand, I am including this Swiss Family receipe in english. Cholera has its origin in the Alps of Wallis. When the region was hit by a severe Cholera epidemic in the 19th century, the regional government forbit the trade of foods within the villages. The result was, that every village was dependend of the food available on spot only. This truly delicious salty cake dish has its correct origins in Greich, Wallis (see picture below).
2 pieces of puff pastry rolled out, round
6 apples (Golden), peeled, cored and sliced
6 boiled potatoes (waxy), peeled and sliced
1 pack bacon, roughly cut
5 good sized onions, peeled and sliced half-rings
400 grams of grated Gruyere Cheese
Salt / pepper
Preheat oven to 200 ° Celcius (390 ° Fahrenheit). Line a round Teflon baking mold with a baking sheet and cover with a piece of puff pastry. Prick the pastry with a fork. The ingredients are then put onto the cake layer by layer. Season all ingredients (except of cheese) with a good pinch of salt and freshly ground pepper. Add a layer of apples, then potatoes, then bacon, then onions, then Gruyère Cheese into the mold. Repeat the process. When the cake is filled, cover and close the cake with another ring of dough so it becomes airtight and completely covered. Pick with a fork and brush with egg yolk.
Put the Cholera in the preheated oven. Reduce oven temperature to 180 ° (355° Fahrenheit). Bake for 1 hour. If the cover pastry becomes too dark, cover with aluminum foil. Let stand 10 minutes in a warm place. Serve as a cake - slice and serve.
