Hannoverscher Schmand – Sugar Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough: (pre-dough)
- 500g flour
- 2 packs yeast (dry yeast)
- 4 tablespoon sugar
- 1 pinch (s) salt
- 250 g butter
- 0.5 liter ½ milk
For the yeast dough: (main dough)
- 250 g flour
For covering:
- 2 cups sour cream
- 1 teaspoon sugar
- Sugar for sprinkling
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Prepare a yeast dough from the ingredients for the pre-dough and let it rise for 1 hour. The dough is still very runny!
- Then add the 250 g flour and knead well. Let the main dough rise for another hour.
- Grease a baking sheet (drip pan) and spread the dough onto it after kneading again briefly. Sprinkle with sugar immediately.
- Mix the sour cream with 1 teaspoon sugar. Spread about 18 small mountains of sour cream on the dough with a teaspoon. Let rest for about 15 minutes.
- Bake in a preheated oven at 180 ° C top / bottom heat for about 15 minutes. Tip: Put the cake under the grill for a few more minutes to brown the surface really nicely. But be careful - stop by and look.
- Sprinkle with sugar again immediately after baking.
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