Schwalm Schmondkuche

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• ¼ liter of milk
• 100 g sugar
• 1 egg(s)
• 1 pinch of salt
• 125 g butter
• 125 g sugar
• 3 tbsp milk
• 200 g sour cream
• 50 g ground almonds, as desired
• n. B. Cinnamon powder
• n. B. cinnamon and sugar for sprinkling

Instructions

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

Sour cream cake

Make a yeast dough from the dough ingredients and let it rise. For the topping, make a binding from butter, sugar, and milk, then let it cool. You can refine the binding by adding 50g of ground almonds or a pinch of cinnamon powder. Preheat oven to 200°C. Roll out the yeast dough on a baking sheet and spread the cooled binding on it. Let the dough rise again and then bake for about 25 minutes. Remove from the oven and immediately pour the sour cream onto the topping and spread it gently. Option 1: Mix the binding with the sour cream and spread half of this cream on the dough before baking, then the other half immediately after baking. Sprinkle with cinnamon sugar if desired and let it cool. Option 2: For the topping, melt 125g of butter and stir in 200g of sour cream. Spread half of the mixture on the rolled out dough and sprinkle generously with sugar. Immediately after baking, spread the second half of the filling onto the hot cake and sprinkle with more sugar. Let it cool. The sour cream can be replaced with sweet or sour cream.