Sour cream cakes have long been very popular. They were usually pushed into the oven of a communal bakehouse after the bread was done. A thick sour cream topping decorates the baked cake after it has cooled down. In addition to the usual sprinkling with cinnamon and sugar, I added some strawberry halves, which can also be replaced with other fresh fruit depending on the season. A juicy cake that is popular with young and old.
For the dough:
500 g flour
75-100 g of raw brown sugar
A bit salt
50 g Butter
250 ml lukewarm Milk
½ cube of fresh yeast (20 g)
For the topping:
Some more butter
cinnamon and sugar mixture
500 g Cream
strawberries
1. Mix all the dry ingredients together.
2. Melt the butter slowly in the warm milk. It should not be warmer than 37°C, otherwise, the yeast cannot work.
3. Pour a little of the liquid in the middle of the flour mixture, dilute the yeast in it and then add the rest of the milky-butter.
4. Knead the dough and leave it to rise for 30-60 minutes in a warm place.
5. Roll out the dough on a baking tray.
6. Go over the dough with a fork.
7. Spread some butter on top, and generously sprinkle with the cinnamon and sugar mixture.
8. Preheat the oven to 175°C and bake the cake for approximately 30 minutes until golden.
9. Leave to cool and put a good layer of sour cream on top.
10. Sprinkle some cinnamon and sugar over the cream and decorate with the strawberry halves.
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