Yeast cream cake

Ingredients for 1 servings:

• 250 g flour
• some flour
• ⅛ liter milk
• 1 tbsp sugar, heaped (20g)
• 4 tbsp sugar (60g)
• ½ cube of fresh yeast (20g)
• 1 egg yolk
• 80 g butter, soft
• 1 pinch of salt
• Fat, for the shape
• 150 g sour cream, thickened
• 125 g whipped cream
• Cinnamon

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Place flour in a large bowl and make a well in the center. Heat the milk and 1 heaped tablespoon of sugar until lukewarm. Crumble in the yeast and then pour it into the well. Stir in a little flour. Cover and let rise for about 10 minutes. Add 2 tablespoons of sugar, egg yolk, butter, and salt to the pre-dough and knead everything together. Cover and let rise in a warm place until the dough has doubled in size. Grease a round baking sheet. Mix the sour cream with the whipped cream. Knead the dough again and roll it out into a round shape. Line the baking sheet with it, pulling up the edges slightly. Pour the cream mixture on top. Mix 2 tablespoons of sugar with the cinnamon and sprinkle it on top. Let rise in a warm place for about 10 minutes. Bake in a preheated oven (electric oven: 200°C, fan: 175°C, gas mark 3) for about 20 minutes. Let cool in the baking sheet.