Hessian Sour Cream Cake

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Preheat the oven and bake at 200 ° C top / bottom heat for about 30 minutes.
5. 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.
6. This amount gives me the dough for 1 tray and a round shape (26 cm).