Summary

Ingredients

• 950 g flour
• 1 cube yeast
• 200 ml milk
• 400 g sour cream or sour cream
• 225 grams sugar
• 1 pinch (s) salt
• 450 g butter
• 2 egg (s)
• 1 teaspoon lemon peel, untreated, grated
• 2 packs vanilla sugar
• 100 g flaked almonds
• possibly sugar for sprinkling
• Grease for the tin

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Instructions

1. Put 600 g of flour in a bowl. Dissolve the yeast in warm milk (or mix flour with dry yeast), knead with the flour, 2 tablespoons of sour cream, 75 g sugar, salt, 100 g butter, eggs and lemon zest. Let rise in a warm place for about 30 minutes.
2. Roll out the dough on a greased baking sheet or drip pan, let rise for approx. 15 minutes. Preheat the oven to 225 ° C.
3. Knead the rest of the flour, sugar, butter and vanilla sugar into crumble. Brush the dough with the remaining sour cream. Scatter the crumble and almonds on top. Bake for about 20 minutes. Sprinkle with sugar.
4. Tastes wonderful both fresh and drawn and lasts a long time because the cake is very juicy.