Hanoverian sour cream – sugar cake

Ingredients for 1 servings:

• 500 g flour
• 2 packets of yeast (dry yeast)
• 4 tbsp sugar
• 1 pinch of salt
• 250 g butter
• ½ liter of milk
• 250 g flour
• 2 cups sour cream
• 1 tsp sugar
• Sugar for sprinkling
• Grease for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Prepare a yeast dough from the ingredients for the starter dough and let it rise for 1 hour. The dough will still be very liquid! Then add the 250g of flour and knead well. Now let the main dough rise for another hour. Grease a baking tray (drip pan) and, after kneading briefly again, spread the dough on it. Immediately sprinkle generously with sugar. Mix the sour cream with 1 teaspoon of sugar. Using a teaspoon, spread about 18 small mounds of sour cream on the dough. Let it rest for about 15 minutes. Bake in a preheated oven at 180°C (top/bottom heat) for about 15 minutes. Tip: To really brown the surface, put the cake under the broiler for a few minutes. But be careful – be sure to stand next to it and check. Sprinkle with sugar again immediately after baking.