Dettinger Cream Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 13 mins |
| Total Time | 1 hr 38 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour type 405 or spelled flour type 630
- 1 cube yeast
- 210 ml water, lukewarm
- 0.5 teaspoon ½ salt
- 5 tablespoon oil
- 2 cups whipped cream
- 2 cups crème fraîche
- 1 tablespoon wheat flour type 405 or spelled flour type 630
- salt and pepper
- Fondor
- 0.5 ½ onion (s)
Print Recipe
Pin Recipe Instructions
- The recipe is enough for two round pizza trays with a diameter of 28 cm each.
- For the yeast dough, put the flour in a bowl. Make a well in the flour and crumble the yeast in it. Add the water and mix with the yeast and a little flour to form a pre-dough. Cover and let rise for 15 minutes. Add the salt and oil and knead into a dough. Let rise for another 15 minutes.
- Halve the dough and roll it out with the corrugated wood into two round bases. Place the bases in the pizza tray, which may have been coated with a little oil beforehand, form an edge, cover again and let rise for another 15 minutes.
- For the mass, mix the crème fraîche, cream and 1 tablespoon flour with a whisk. Season to taste with salt, pepper and fondor. Cut half the onion into fine strips. Pour the mixture on the bases and cover with the onion strips.
- Bake in the preheated oven at 180 ° C for 13 minutes. The baking time and temperature can vary slightly depending on the strength of the oven. The cream cake is ready when dark brown dots form on the mass.
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