Sour cream tart with yeast dough

Ingredients for 1 servings:

• 125 ml milk
• ¼ cube of fresh yeast
• 30 g sugar
• 250 g flour
• 20 g butter
• ½ egg(s)
• 1 shot of rum
• Salt
• e.g. cinnamon
• e.g. vanilla powder
• Baking peas or lentils for blind baking
• Fat for the mold
• 600 ml sour cream
• 100 ml cream
• 3 packets of vanilla sugar
• 60 g sugar
• 6 g gelatin
• Cinnamon powder for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 40 minutes

from a 28 cm springform pan, approx. 12 pieces

For the starter dough, warm the milk to lukewarm. Crumble in the yeast and mix with 2 teaspoons of the sugar in the milk. Let the mixture rise for 15 minutes at room temperature. Knead all of the remaining ingredients for the base into the starter dough. After 30 minutes, knead the dough again by hand and let it rise for at least another 30 minutes (I prepare it the day before and refrigerate it overnight). Preheat the oven to 180°C (top/bottom heat). Knead the dough and roll it out to fit a 28cm tart or springform pan. Grease the pan. Place the dough in the pan and trim off any excess edges. Prick the dough several times with a fork. Crumple up a piece of baking paper, unfold it, and place it on top of the dough to make it easier to shape. Spread the baking peas or lentils on top. Place the base in the oven for about 15 minutes. Then remove the baking paper with the baking beans and return to the oven for about 10 minutes. Check the base occasionally; it should be a light golden yellow and baked through. Prepare the gelatine according to the package instructions. For the frosting, dissolve the gelatine. Mix together the sour cream, cream, and sugar. Add a little of this mixture to the dissolved gelatine and mix well. Then mix everything together and spread it on the cooled base. Refrigerate the cake for at least 3 hours. Before serving, dust with a little cinnamon, if desired, and cut into 12 slices. Cover and refrigerate for several days.