in Germany

Salted cream cake

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 60 g lard
  • 100 ml milk
  • 1 pinch of salt
  • 2 cups sour cream
  • 3 egg yolks
  • ½ tsp salt
  • 1 handful of chives
  • Caraway, if desired
  • butter flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Swabian recipe

Knead the dough ingredients into a smooth shortcrust pastry and let it rest in the refrigerator for 30 minutes. Grease and flour a 30cm springform pan thoroughly and place the shortcrust pastry in the pan. For the topping, mix the sour cream, egg yolk, and salt well and spread the mixture over the dough. Sprinkle generously with chopped fresh chives and a little caraway seeds, then add a few knobs of butter. Bake in a preheated oven (top/bottom heat) at 200°C for 30 minutes on the bottom rack. This salted cream cake should be served and eaten hot. A good wine goes well with it.

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Written by John Myers

Professional Chef with 29 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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