Hessian Sour Cream Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 ml milk, lukewarm
- 1 cube yeast
- 2 tablespoon sugar
- 3 tablespoon oil
- 375 grams flour
- 1 pinch (s) salt
- Grease for the tin
For covering:
- 2 packs custard powder
- 1 liter milk
- sugar
- 0.5 kg ½ low-fat quark
Also:
- 3 cups sour cream, 200 g each
- 3 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Put the milk in a bowl, crumble in the yeast, add the sugar and let rise in a warm place for 10-12 minutes. Add the yeast milk with the oil and salt to the sifted flour and process into a smooth dough.
- Knead the dough vigorously and cover it in a warm place and let it rise to double the amount. Grease a baking sheet, roll out the yeast dough, put it in the pan and let rise for another 25 minutes.
- In the meantime, use 1 liter of milk, 2 packs of vanilla pudding and sugar to cook a pudding according to the instructions on the package. Stir 500 g of quark into the pudding and pour everything onto the yeast dough.
- Preheat the oven and bake at 200 ° C top / bottom heat for about 30 minutes.
- Take the cake out of the oven and spread 3 cups of sour cream on the hot cake (mix with sugar beforehand to taste). Finished.
- This amount gives me the dough for 1 tray and a round shape (26 cm).
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