Cream cakes

Ingredients for 1 servings:

• 400 g flour
• 1 sachet of dry yeast
• 1 tsp salt
• 1 tsp sugar
• 200 g quark
• 200 g crème fraîche
• 1 large egg yolk
• 225 ml water, lukewarm
• some caraway
• Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

It’s super quick and tastes great, makes about 12 pieces

For the dough, mix the flour with the yeast, salt, and sugar, then knead into a dough with 225 ml of lukewarm water. Cover the dough and let it rise in a warm place for about 45 minutes. I always put it in the bathroom by the radiator. For the topping, mix the quark with the crème fraîche and egg yolk. Season to taste with salt and pepper. Preheat the oven to 240°C (top/bottom heat) with a baking tray in the oven. Roll out the dough on a floured surface into flatbreads of any size and place on baking paper. Spread with the quark mixture and sprinkle with caraway seeds. Bake the cream cakes for 10-15 minutes. The topping can, of course, also be sweet. The dough is also perfect as a pizza base or for tarte flambée. The cream cakes taste good both hot and cold and are still delicious the next day.