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
Yeast – Cream Cake
Yeast – Cream Cake

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Let rise in a warm place for another 10 minutes.
  5. In the preheated oven
  6. Electric stove: 200 ° C
  7. Circulating air: 175 ° C
  8. Gas: level 3
  9. Bake for about 20 minutes. Allow to cool in the mold

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