Yeast – Cream Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- some flour
- liter ⅛ milk
- 1 tablespoon sugar, heaped (20g)
- 4 tablespoon sugar, (60g)
- 0.5 ½ cube fresh yeast (20g)
- 1 egg yolk
- 80 g butter, soft
- 1 pinch (s) salt
- Fat, for the shape
- 150 g sour cream, firm
- 125 g whipped cream
- cinnamon
Print Recipe
Pin Recipe Instructions
- Put the flour in a large bowl and make a well in the middle. Warm milk and 1 tablespoon of sugar lukewarm. Crumble in the yeast and then pour it into the well. Mix with a little flour. Cover and let rise for about 10 minutes.
- Add 2 tablespoons of sugar, egg yolk, butter and salt to the pre-dough and knead everything together. Cover and let rise in a warm place until the batter has doubled.
- Grease a round tray. Mix the sour cream with the whipped cream. Knead the dough again and roll it out into a round shape. Line the mold with it and pull it up a little at the edge. Pour the cream mixture on top. Mix 2 tablespoons of sugar with the cinnamon and sprinkle on top.
- Let rise in a warm place for another 10 minutes.
- In the preheated oven
- Electric stove: 200 ° C
- Circulating air: 175 ° C
- Gas: level 3
- Bake for about 20 minutes. Allow to cool in the mold
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