Salt Cake

5 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 230 kcal



  • 250 g Wheat flour
  • 20 g Margarine
  • 10 g Yeast fresh
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Milk


  • 400 g Sour cream
  • 100 g Milk
  • 3 Eggs
  • 1 tsp Salt
  • 1 tsp Pepper White
  • 1 tsp Sugar
  • 1 tsp Whole caraway seeds
  • 1 tsp Chives fresh


  • Process the ingredients for the dough together in a kneading machine to make a nice dough and only add enough milk until the dough separates from the edge. Let rest covered for 1-2 hours.
  • For the topping, mix the ingredients together except for the chives and caraway seeds.
  • Preheat the oven to 220 degrees top / bottom heat. Roll out the dough on a floured work surface. Place in a previously buttered 32cm diameter baking pan. Pour in the topping, sprinkle with freshly cut chives and caraway seeds. Bake on the 2nd rail for 20 minutes. After the baking time, let the salt cake rest in the baking pan for 5 minutes before cutting it.


Serving: 100gCalories: 230kcalCarbohydrates: 26.3gProtein: 5.3gFat: 11.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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