Palatinate Sour Cream Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 1 packet yeast (dry yeast)
- 50 grams sugar
- 125 ml milk, lukewarm
- 50 g butter, melt
- 1 teaspoon salt
For the topping: (sour cream)
- 3 egg (s), separated
- 100 g suar
- 3 cups sour cream
- 1 packet custard powder, vanilla
- Cinnamon and cinnamon sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- For the dough, mix the flour, yeast and sugar in a bowl.
- Add milk, butter and salt and use the Kenthaken on the highest setting to form a smooth dough. Cover and let the dough rise in a warm place for about 1 hour.
- Then roll out and line a greased springform pan with it. Now let the dough rise while you prepare the filling.
- Beat the egg yolks with sugar until thick and creamy, then gradually stir in the sour cream and pudding powder. Beat the egg white with a little salt until very stiff and fold under.
- Put the mixture on the dough and sprinkle with a little cinnamon.
- Bake at 200 ° C for about 30-40 minutes.
- Then sprinkle the cake with cinnamon sugar while it is still warm. Can also be cut lukewarm!
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