Harz sour cream cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour and salt in a bowl, make a depression in the middle and crumble the yeast into it. Heat 1/8 litre of milk and add to the yeast together with 1 tablespoon of sugar. Mix with some flour from the edge and let it rise covered in a warm place for about 20 minutes. Heat 1/8 litre milk. Add milk, 2 tablespoons of sugar, butter, 1 egg and lemon zest to the yeast dough. Knead with the dough hooks of the hand mixer for 3-4 minutes to a smooth dough. Cover and leave to rise in a warm place for 45-60 minutes.

2. 2

   Grease a fat pan (approx. 38 x 32 cm) and dust with flour. Knead the dough again briefly and roll out into a rectangle (slightly larger than the fat pan) on a floured work surface. Line the fat pan with the dough and press it up at the edge. Cover the pan and put to one side. For the filling, separate 4 eggs, chill the egg whites. Bring 1 litre of milk, vanillin sugar and 75 g sugar to the boil. Stir in semolina and let it swell for 5-10 minutes at low heat. Stir from time to time. Bring 3/8 litres of milk to the boil in a second pot. Stir the pudding powder, 75 g sugar and 1/8 litre milk. Remove the milk from the stove, stir in the custard powder and place back on the stove. Cook for at least 1 minute while stirring. Stir the pudding into the semolina.

3. 3

   Stir from time to time. Bring 3/8 litres of milk to the boil in a second pot. Stir the pudding powder, 75 g sugar and 1/8 litre milk. Remove the milk from the stove, stir in the custard powder and place back on the stove. Cook for at least 1 minute while stirring. Stir the pudding into the semolina. Remove from heat and add the egg yolks while stirring. Beat the egg whites until stiff and finally add 25 g sugar. Fold the beaten egg whites into the hot pudding mixture and spread on the yeast dough. Separate 2 eggs and beat the egg whites until stiff. Mix egg yolk and sour cream, fold in the beaten egg white and spread the mixture as a thin layer on the pudding. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35 - 40 minutes. Allow the finished Schmantkuchen to cool in the fat pan, cut into pieces and dust with icing sugar

4. 4

   Remove from heat and add the egg yolks while stirring. Beat the egg whites until stiff and finally add 25 g sugar. Fold the beaten egg whites into the hot pudding mixture and spread on the yeast dough. Separate 2 eggs and beat the egg whites until stiff. Mix egg yolk and sour cream, fold in the beaten egg white and spread the mixture as a thin layer on the pudding. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35 - 40 minutes. Allow the finished Schmantkuchen to cool in the fat pan, cut into pieces and dust with icing sugar

Nutrition Facts

KCAL
270 kcal

CARBS
33 g

FATS
12 g

PROTEINS
8 g