Dough Sheet Sour Cream Cake

Ingredients

• 250 g spelt whole‑grain flour
• 0.5 cube fresh yeast
• 130 g agave syrup
• 125 ml milk (3.5% fat) (lukewarm)
• 5 eggs
• Salt
• 50 g Butter (room temperature)
• 1 Organic lemon
• 1 vanilla pod
• 500 g low‑fat quark
• 500 g sour cream
• 60 g spelt whole‑grain semolina

Instructions

1. 1.

   Sift the flour into a large bowl and make a well in the center. Dissolve the yeast with 1 tsp agave syrup and half of the milk, pour it into the well, dust the edges with a little flour, cover and let the pre‑mix rise for about 10 minutes.

2. 2.

   Add one egg, a pinch of salt, 40 g agave syrup, the remaining milk and butter pieces to the pre‑mix. Knead everything with hand mixer hooks until smooth. Cover with a damp kitchen towel and let rise at room temperature for about 30 minutes.

3. 3.

   Rinse the lemon hot, pat dry and grate the zest finely. Halve the lemon and squeeze out the juice. Split the vanilla pod lengthwise and scrape out the seeds.

4. 4.

   For the sour‑cream topping separate the remaining eggs. Beat the egg whites with a pinch of salt into stiff peaks. Whisk the yolks and remaining agave syrup until creamy with hand mixer paddles. Stir in 1 tsp lemon zest, lemon juice, vanilla seeds, quark, sour cream and semolina. Gently fold in the meringue.

5. 5.

   Knead the yeast dough again and roll it out onto a baking sheet lined with parchment paper. Let rise for another 30 minutes.

6. 6.

   Spread the sour‑cream topping over the dough and smooth it. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 45–50 minutes. Remove, cool on the sheet and serve cut into pieces.