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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- For the topping, mix together sour cream, vanilla sugar and sugar. Mix 2 teaspoons of cornstarch with a little milk and add.
- 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.
- 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.
- You can make 2 cakes from the rest of the yeast dough, or freeze them for the next time.
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