Upper Harz flottkuchen

Ingredients for 1 servings:

• 500 g spelt flour
• 1 cube of yeast
• 1 pinch of salt
• 110 ml whole milk
• 2 eggs
• 3 cups sour cream
• 1 cup of cream
• 350 g sugar
• 30 g butter
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

made easy and quick

Warm the milk to lukewarm and mix with about 1 tablespoon of sugar and a pinch of salt. First, sift about 250g of flour into a bowl, make a well in the center, and carefully pour the mixture of about 100ml of lukewarm milk and yeast into the center. Use the sifter to sprinkle a little flour over the mixture until everything is covered. Cover the bowl with a cloth and, depending on the outside temperature, let it rise in the oven at 40°C for 30-60 minutes. Meanwhile, whisk together the eggs, 2 cups of sour cream, and 150g of sugar. Once the dough has risen, mix the sour cream and egg mixture into the dough, gradually adding the remaining flour until the dough is only slightly sticky. Tip: I do this with a spoon at first; when the dough becomes a little firmer, I use my hands, as it’s easy to over-knead spelt flour. Cover the bowl again with flour and let it rise, covered, for about an hour (possibly at 40°C fan-assisted). Meanwhile, butter the deep baking tray well and then dust it lightly with flour. Lightly flour the risen dough on all sides and spread it into an even layer in the baking tray. Let it rise for a while. Then, with your fingertip, spread a little melted butter over the surface and, using a greasy fingertip, press deep holes into the surface 5 cm apart, like a sugar cake. Bake in an oven preheated to 180°C for 15 minutes. Meanwhile, whisk the last cup of sour cream, the remaining sugar, and the cream until smooth. Then, starting in the center, spread this mixture evenly over the pre-baked, warm dough until no more dough is visible. Bake for another 20 to 30 minutes, until the surface begins to brown slightly. We have “reconstructed” this recipe, an old, almost lost family recipe from my grandparents’ forest inn, through many attempts. Perhaps someone still knows an original recipe?