in Germany

Swabian salt cake

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 1 pinch of salt
  • ½ cube of yeast
  • 2 tbsp oil
  • 125 ml water
  • 2 cups of crème fraîche
  • 4 eggs
  • Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 30 minutes

with crème fraîche

Combine flour, salt, crumbled yeast, and oil in a bowl. Add lukewarm water and knead until the dough is no longer sticky. Knead the dough again and let it rise in a warm place until it has visibly increased in size. Roll out the dough with a rolling pin to a thickness of about 5 mm and place it in a lightly greased springform pan. For the topping, beat 2 cups of crème fraîche with 4 eggs until frothy. Season with salt. Bake for 25 minutes at 190°C. Tip: The cake can be topped with caraway seeds, tomatoes, bacon, or chives, depending on your taste.

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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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