Dettinger cream cake

Ingredients for 1 servings:

• 500 g wheat flour type 405 or spelt flour type 630
• 1 cube of yeast
• 210 ml water, lukewarm
• ½ tsp salt
• 5 tbsp oil
• 2 cups whipped cream
• 2 cups of crème fraîche
• 1 tbsp wheat flour type 405 or spelt flour type 630
• salt and pepper
• Fondor
• ½ onion(s)

Instructions

Working time approx. 40 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 1 hour 38 minutes

This recipe is enough for two round pizza pans, each 28 cm in diameter. For the yeast dough, put the flour in a bowl. Make a well in the flour and crumble in the yeast. Add the water and mix with the yeast and a little flour to make a pre-dough. Cover and let rise for 15 minutes. Add the salt and oil and knead into a dough. Let rise for another 15 minutes. Divide the dough in half and roll out into two round bases using a rolling pin. Place the bases on the pizza pans (greased with a little oil beforehand if necessary), form a rim, cover again and let rise for another 15 minutes. For the mixture, whisk together the crème fraîche, cream and 1 tablespoon of flour. Season with salt, pepper and Fondor to taste. Finely slice the half onion. Spread the mixture on the bases and top with the onion slices. Bake in a preheated oven at 180°C for 13 minutes. Baking time and temperature may vary slightly depending on the oven’s power. The cream cake is ready when dark brown dots form on the top of the cake.