Swabian Salt Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 350 g flour (type 405 or 550)
- 120 g butter or mararine
- 1 teaspoon salt
- 1 teaspoon sugar
- 0.5 ½ cube yeast
- 150 ml milk, lukewarm, possibly a little more
For the cast:
- 2 cups sour cream
- 1 cup sweet cream
- 1 teaspoon, heaped caraway seeds, possibly more
- 2 egg (s)
- 1 bunch chives, cut into rolls
- salt and pepper
- nutmeg
- Butter for flakes butter
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from the first 6 ingredients and let rise for about 1 hour. Then roll out and place on the baking sheet. Let rise for another 15 minutes, then prick with a fork several times to avoid the formation of bubbles.
- In the meantime, make the cast. To do this, whisk the cream and eggs, add caraway seeds and chives. Season to taste with salt, pepper and nutmeg.
- Pour the icing on the bottom and cover with flakes of butter. Bake in a preheated oven at around 200 degrees for around 30 minutes until lightly browned. Goes well with (new) cider or wine and is a good alternative to onion tart, which not everyone likes.
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