Vaudois sugar dumpling

Ingredients

Directions

1. 1

   Grease the spring plate (28 cm Ø) or springform pan (26 cm Ø). Wrap the bottom firmly with aluminium foil so that none of the sugar mass can run into the oven.

2. 2

   Mix 7-8 tablespoons water and 1/2 teaspoon salt. Sieve 250 g flour onto the work surface. Add 125 g butter in flakes. Grate both with your hands until fine crumbly. Place the mixture on the work surface to form a ring.

3. 3

   Pour the salt water in the middle and quickly work it into a smooth dough with your hands. (Attention: The dough sticks a little bit).

4. 4

   Roll out the dough on a little flour until round (approx. 28 cm Ø). Place it on the bottom of the bouncing sheet and press down slightly at the edges. Cover and chill for at least 1 hour.

5. 5

   Prick the base of the dough several times with a fork. Sift 4 tablespoons of flour on top. Sprinkle with 100 g sugar. Pour cream on top. Mix 100 g sugar with cinnamon and sprinkle on the cream.

6. 6

   Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) on the lowest rack (gas: see oven manufacturer) for approx. 40 minutes. Immediately remove from the edge with a knife and allow to cool in the mould.

7. 7

   Dust with icing sugar. Grapes taste good with it.