Hessian sour cream cake

Ingredients for 1 servings:

• 200 ml milk, lukewarm
• 1 cube of yeast
• 2 tbsp sugar
• 3 tbsp oil
• 375 g flour
• 1 pinch of salt
• Grease for the tray
• 2 packets of vanilla pudding powder
• 1 liter of milk
• n. B. sugar
• ½ kg low-fat curd cheese
• 3 cups of sour cream, 200 g each
• 3 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Sour cream cake with yeast dough

Pour the milk into a bowl, crumble in the yeast, add the sugar, and let it rise in a warm place for 10-12 minutes. Add the yeast milk, oil, and salt to the sifted flour and knead into a smooth dough. Knead the dough vigorously, cover, and let it rise in a warm place until doubled in size. Grease a baking sheet, roll out the yeast dough, place it in the pan, and let it rise for another 25 minutes. Meanwhile, make a pudding from 1 liter of milk, 2 packets of vanilla pudding, and sugar according to the package instructions. Stir 500 g of quark into the pudding and pour everything onto the yeast dough. Preheat the oven and bake at 200°C (top/bottom heat) for about 30 minutes. Remove the cake from the oven and spread 3 cups of sour cream (mixed with sugar to taste beforehand) on the still-hot cake. Done. This amount makes enough dough for one baking sheet and a round pan (26 cm).