The term cream cake is perhaps a bit misleading. Actually, these are not small cakes, but rather delicate, flaky biscuits that are more reminiscent of puff pastry in terms of the batter. This recipe has been written down by my great-grandmother Jenny (1883-1940) in her handwritten cookbook. It is a recipe she got to know through the family she married into. Baking historical recipes always means adapting the units of measurement to today's conditions. Often there are no precise measurements or at what temperature and for how long something has to be baked. In this recipe, the units of measurement given are a saucer of sour cream and a saucer of butter, and enough flour to roll out the dough easily. At the turn of the century, from the 19th to the 20th century, saucers were often deeper and not as flat as we know them today. There was also a reason for this. Until well into the 20th century a hot beverage such as Ersatzcoffee, coffee or tea was poured from the cup into the saucer in order to quickly cool the liquid down to a warm drinking temperature. It was also drunk directly from the saucers. These cakes are delicious with a cup of tea, but with their cinnamon aroma they can also be enjoyed with a lovely cup of coffee.
200 grams of sour cream
200 grams of butter
Two eggs
250-270 grams of wheat flour (type 550)
Some melted butter
Cinnamon & sugar for sprinkling
1. Put the flour in a bowl.
2. Make a well in the flour; add the sour cream, the butter cut in cubes and the two eggs.
3. Now the whole thing is kneaded until the dough comes together.
4. Roll out the soft dough on a floured surface, about as thick as the back of a knife.
5. Cut out small cakes with round or square biscuit cutters and place them on a slightly greased baking tray.
6. Melt some butter in a saucepan over a low temperature.
7. Spread the melted butter on the cakes and sprinkle with cinnamon and sugar.
8. Bake in the preheated oven at 200°C for 10-15 minutes and then leave to cool on a wire rack.
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