Swabian salt cake

Ingredients for 1 servings:

• 350 g wheat flour type 405 or type 550
• 120 g butter or margarine
• 1 tsp salt
• 1 tsp sugar
• ½ cube of fresh yeast
• 150 ml milk, lukewarm, maybe a little more
• 2 cups sour cream
• 1 cup of sweet cream
• 1 tsp, heaped caraway seeds, possibly more
• 2 eggs
• 1 bunch of chives, cut into rolls
• salt and pepper
• nutmeg
• e.g. butter for butter flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

with cream and chives, for a baking or pizza tray of approx. 32 – 34 cm diameter

Make a yeast dough from the first 6 ingredients and let it rise for about 1 hour. Then roll it out and place it on a baking sheet. Let it rise for another 15 minutes, then prick it several times with a fork to prevent bubbling. In the meantime, make the topping. Whisk the cream and eggs, add the caraway seeds and chives. Season with salt, pepper, and nutmeg. Pour the topping onto the base and top with butter flakes. Bake in a preheated oven at about 200°C (top/bottom heat) for about 30 minutes, until lightly browned. It goes well with (new) cider or wine and is a good alternative to onion tart, which not everyone likes.