Petz cake

Ingredients for 1 servings:

• 450 g flour
• 125 g sugar
• 1 pinch of salt
• 100 g butter, soft
• 1 cube of yeast, fresh
• 1 egg(s)
• 1 shot of oil, neutral
• 125 ml milk, lukewarm
• 125 g butter
• 80 g honey or sugar
• 1 tsp cinnamon
• 250 g sweet cream
• 6 tbsp sugar – cinnamon mix
• 650 g sour cream

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Sheet cake with cinnamon butter and cream and sour cream topping

For the dough: Mix the yeast with 2 tablespoons of sugar and a little lukewarm milk in a large mug and let it rise. Then, quickly knead the flour, the remaining sugar, salt, butter, egg, oil, the remaining milk, and the risen yeast in a large bowl until you have a smooth dough, until it pulls away from the sides of the bowl (I use a dough scraper to start with, then my hand). Transfer the dough to a greased or parchment-lined baking sheet. Let it rise for about 20-30 minutes. In the meantime, preheat the oven to 200°C (top/bottom) or 160°C (bottom/bottom). Make the cinnamon butter: Heat the butter in a small saucepan, add the sugar or honey and the cinnamon, and mix until smooth. DO NOT let it boil! Now *pinch* or *pinch* the risen dough with your thumb, index, and middle fingers; this creates indentations or holes. Immediately spread the smooth cinnamon butter on top with a large spoon and carefully brush it in. Place the cake in the oven and bake for about 20 minutes. During the baking time, you can prepare the topping. Whip 250g of heavy cream/sweet cream with the sugar-cinnamon mixture until stiff; then gradually stir in the sour cream. Refrigerate the topping until ready to use. When the cake is finished baking, let it cool on a wire rack. Later, spread the cream on top; if you like, you can “draw” patterns with a fork or spoon. The cake should chill for a good 2-3 hours before serving so that the cream sets; I usually let it stand overnight. Cut into moderately large pieces before serving and enjoy. Note: If you can’t buy sour cream, please DO NOT use sour cream, as it will be too watery. Alternatively, I would use double cream. The sugar-cinnamon mixture should be adjusted to your own taste. Some people prefer a half/half mix; I prefer 1/3 cinnamon + 2/3 sugar. I always have this mixture in a shaker, as we also use it in semolina porridge or for cream for fruit cakes.