Yeast sour cream cake

Ingredients for 1 servings:

• 250 ml milk
• 80 g sugar
• 80 g butter
• ¼ lemon zest
• 1 egg(s)
• 1 cube of yeast
• 500 g flour
• 1 pinch of salt
• Grease for the tray
• 3 cups of sour cream, 200 g each
• 2 packets of vanilla sugar
• 3 tbsp sugar
• 2 tsp cornstarch
• n. B. Cinnamon powder
• n. B. Butter flakes

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

For the yeast dough, pour the hot milk into a mixing bowl and swirl to warm the bowl. Dissolve the sugar and softened butter in the milk. Add the grated lemon zest and 1 egg. (It should no longer be hot, just lukewarm.) Then crumble in 1 cube of yeast and stir in. Gradually stir in 500g flour and a pinch of salt. Dust with flour, cover with a kitchen towel and let rise in a warm place for 20-30 minutes. For the topping, mix the sour cream, vanilla sugar and sugar. Mix 2 teaspoons of cornstarch with a little milk and add to the mixture. Take 1/3 of the yeast dough and roll it out on a greased round baking sheet (approx. 28-30cm) with a rim. Then spread the topping on top. Sprinkle with cinnamon and scatter small flakes of butter on top. Preheat the oven to 180°C (350°F) and bake the cake for 25-30 minutes. Then, remove the cake from the oven and let it stand for about 15 minutes. Remove from the baking sheet and place on a wire rack to cool. You can use the remaining yeast dough to make two more cakes, or freeze it for next time.