Summary

Ingredients

For the dough:

• 200 g flour
• 60 g lard
• 100 ml milk
• 1 pinch (s) salt

For covering:

• 2 cups sour cream
• 3 egg yolks
• 0.5 teaspoon ½ salt
• 1 handful chives
• Caraway seeds, as desired
• Flakes butter

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Instructions

1. Knead the ingredients for the dough into a smooth shortcrust pastry and let it rest in the refrigerator for 30 minutes.
2. Grease and flour a 30 springform pan well and place the shortcrust pastry in the pan.
3. For the topping, mix the sour cream, egg yolk and salt well and distribute the mixture over the dough. Sprinkle plenty of chopped fresh chives and some caraway seeds on top and put a few flakes of butter on top.
4. Bake in the preheated oven (top / bottom heat) at 200 ° C for 30 minutes on the lower rail.
5. The salted cream cake should be served and eaten hot.
6. A good wine goes well with it.