Put the flour, butter, salt and 1-2 tablespoons of sugar in a mixing bowl. Dissolve the yeast in the lukewarm milk and add to the flour. Mix all the ingredients into a soft, delicate yeast dough (I just do this in the food processor), knead by hand if necessary.
Put the dough in a large bowl, cover and let rise for about 30 - 40 minutes in a warm place (for me this is the oven heated to 50 ° C) until its volume is about doubled.
In the meantime, grease and flour a tart pan. Knead the risen dough again, roll it out and put it in the tart pan. Cover again and leave to rise for a maximum of 15 minutes.
Preheat the oven to 200 ° C.
Make indentations in the dough that has risen for the second time with your finger. Place sugar cubes in the wells. Spread the smoothly stirred crème fraîche (if you like, you can also use double crème) on the cake and sprinkle with the granulated sugar. The 80 g can be varied according to individual taste, as can the amount of sugar cubes.
Bake the cake for about 25 - 30 minutes (if the 200 ° C is not quite reached when you put it in, it doesn`t matter). The crust should be a nice golden brown color.
The cake tastes best when it is served lukewarm. With 6 pieces one has 400 Kcal.
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