Swabian salted cream cake

Ingredients for 4 servings:

• 250 g wheat flour type 550, sifted
• 60 g cracklings
• ½ tsp herbal salt
• 100 ml cream
• 2 eggs
• 200 g sour cream
• 200 g sour cream
• 2 egg yolks
• some salt
• 1 bunch of chives
• 1 tbsp caraway seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

For the dough, knead the flour, cold lard, 2 eggs, herb salt, and cream into a smooth shortcrust pastry. Line a large 32 cm baking pan with baking paper and pour the dough into the pan, then refrigerate for 30 minutes. For the topping, mix the sour cream, sour cream, egg yolks, and a little salt well. Finely chop the chives and stir in. Spread the mixture over the dough and sprinkle with caraway seeds. Bake in a preheated oven at 180°C (convection oven) for about 30 minutes on the middle shelf. This salted cream cake should be eaten hot. In the Ländle region, it is served with soup.