Cream cake from the tray with grated hazelnuts

Ingredients for 1 servings:

• 400 g flour
• 30 g fresh yeast or 1 packet of dry yeast
• 60 g sugar
• ¼ liter of lukewarm milk
• 2 tbsp oil
• 1 pinch of salt
• 250 g hazelnuts, grated
• 150 g sugar
• 100 g butter, melted
• Milk as needed
• 200 g sour cream (you can use up to 400 g)

Instructions

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

with yeast dough

For the yeast dough, sift the flour into a bowl, make a well in the center, crumble in the yeast, and sprinkle with the sugar. Pour the lukewarm milk over the yeast and mix with a little flour and the sugar. Cover and let it rest for about 15 minutes. Now add the oil and a pinch of salt and knead with the flour to form a smooth dough. Cover the dough and let it rise in a warm place. Then remove the dough from the bowl, knead well again, and place it on a greased baking sheet. For the topping, mix the ingredients with enough milk to form a paste, bring to a boil briefly, then let it cool and spread it over the yeast dough. Bake on the middle rack at 160-180°C (convection oven) for 20 to 30 minutes. Remove the cake from the oven and spread sour cream or sour cream on the hot cake. Note: This is a recipe from my grandmother and was passed down orally in the family, so the quantities are somewhat inaccurate. Grandma always did everything by feel and for us grandchildren there could never be enough sour cream on the cake.