Cream Cake from Spessart
Cream cake from Spessart is a recipe with fresh ingredients from the sheet cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g flour
- 21 g fresh yeast
- 1 egg
- 100 g butter
- 75 g sugar
- 1 pinch salt
- 0.2 l lukewarm milk
- 300 g sour cream
- 5 tbsp sugar (for sprinkling)
- 1 tsp cinnamon
- fat for greasing the baking tray
Instructions
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1.
Crush the yeast and stir with the milk and a pinch of sugar. Mix flour with salt in a bowl, create a well and pour in the yeast mixture. Stir in some flour from the rim of the well and let the pre-ferment rise covered in a warm, draft-free place for 15 minutes. Add sugar, butter pieces and egg, then knead into a smooth dough. Let the dough rise again covered until it has roughly doubled in volume.
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2.
Preheat the oven to 200°C (400°F) with upper and lower heat.
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3.
Roll out the dough on a greased baking tray, shaping a small edge. Spread sour cream over it, sprinkle with cinnamon and sugar. Bake in the preheated oven for about 30 minutes until golden brown (test with a skewer!) and cover with foil if needed.
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4.
Serve cut into pieces.
