Yeast Sour Cream Cake

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 55 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the yeast dough:

  • 250 ml milk
  • 80 g suar
  • 80 g butter
  • 0.25 ¼ lemon zest
  • 1 egg (s)
  • 1 cube yeast
  • 500g flour
  • 1 pinch (s) salt
  • Grease for the tin

For covering:

  • 3 cups sour cream, 200 g each
  • 2 packs vanilla sugar
  • 3 tablespoon sugar
  • 2 teaspoons cornstarch
  • cinnamon powder
  • Flakes butter
Yeast Sour Cream Cake
Yeast Sour Cream Cake

Instructions

  1. For the yeast dough, put the hot milk in a mixing bowl and swirl so that the bowl warms up. Dissolve the sugar and softened butter in the milk. Add the grated lemon zest and 1 egg. (Can no longer be hot, but only lukewarm.) Then crumble in 1 cube of yeast and stir in.
  2. Gradually stir in 500 g flour and a pinch of salt. Dust with flour, cover with a kitchen towel and let rise in a warm place for 20-30 minutes.
  3. For the topping, mix together sour cream, vanilla sugar and sugar. Mix 2 teaspoons of cornstarch with a little milk and add.
  4. Remove 1/3 of the yeast dough and roll it out on a greased round brook tray with a rim of approx. 28 - 30 cm. Then distribute the topping on it. Sprinkle with cinnamon and sprinkle small flakes of butter on top.
  5. Preheat the oven to 180 ° C with hot air and bake the cake for 25-30 minutes. Then take the cake out and let it stand for about 15 minutes, only then remove it from the baking sheet and place on a wire rack to cool down.
  6. You can make 2 cakes from the rest of the yeast dough, or freeze them for the next time.

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