John Myers
Ingredients for 1 servings:
- 500 g flour
- 1 cube of yeast
- 100 g butter
- 100 g sugar
- 250 ml milk
- 1 pinch of salt
- 1 m.-sized egg(s)
- Butter for the baking tray
- 2 cups sour cream
- 100 ml sweet cream
- 50 g sugar
- 100 g butter
- 100 g sugar for sprinkling
Instructions
Working time approx. 20 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes
My grandma always made it like this. Super light, delicious, and juicy!
Heat the milk and butter in a bowl. Combine the flour, sugar, and a pinch of salt in a bowl and mix. Make a well in the center, carefully pour in the milk and crumble in the yeast. Mix the yeast into the liquid with a fork, add the egg, and slowly add half of the flour. Let it rise in a warm place for about 30-40 minutes. Once the pre-dough has risen nicely, knead in the remaining flour. Grease a roasting pan with butter. Preheat the oven to 180°C (top/bottom heat). Now, work the dough out on the baking sheet with your knuckles. This is easier than rolling out the dough. Prick the dough several times with a fork. Mix the sour cream with the sweet cream and 50g of sugar. Spread the butter in flakes over the dough and sprinkle with the sour cream. Sprinkle with 50g of sugar. Let it rise for another 20 minutes. Bake the cake at 180°C for 20 minutes, then reduce the oven to 250°C and brown the cake for about 5 minutes. Please monitor the oven temperature, as each oven is different. Now sprinkle the remaining 50g of sugar over the hot cake.
Facebook Comments