Swabian cream cake

Ingredients for 6 servings:

• 350 g flour
• 25 g yeast, fresh
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 tbsp oil
• 250 ml water, lukewarm
• 2 cups of sour cream, at least 30% fat
• 50 ml milk or cream
• 1 tbsp flour
• salt and pepper
• Caraway seeds
• ½ onion(s), finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

savory cake

Knead the dough ingredients with a mixer; it should be medium-stiff. Let the dough rise in a warm place for one hour. Grease a baking sheet. Roll out the dough on a floured surface, place it on the sheet, and form a small rim. Whisk together the sour cream, milk, and flour, then season generously with salt, pepper, and caraway seeds. Finally, stir in the onions. Spread the topping evenly over the dough. Bake the cake at 220°C for about 30 minutes, until it’s a nice brown color.