Sour Cream Cake
- For the dough
- ½ cube Yeast (21 grams)
- 175 milliliters lukewarm milk
- 50 grams sugar
- 2 eggs
- 400 grams Pastry flour
- 1 pinch salt
- 50 grams melted butter
For the dough: mix yeast in milk until smooth, add sugar. Combine eggs, flour, salt and butter in a mixing bowl, add milk with yeast and knead until elastic dough forms. Add more milk or flour as needed. Cover and keep in warm place for about 45 minutes until dough volume doubles. For the topping: soak raisins in rum. Combine 50 ml (approximately 1/5 cup) of milk with vanilla pudding powder and sugar.
Bring remaining milk to a boil. Add vanilla pudding mixture, stirring, and bring to a boil again. Remove from heat and cool slightly, stirring occasionally. Add 300 grams (approximately 10 ounces) of sour cream, raisins and egg and bring to room temperature. Line baking sheet with parchment paper. Knead dough again and roll out to cover baking sheet, making an edge all around.
Let dough rise for about 15 minutes. Spread sour cream mixture onto dough and bake in preheated oven at 180°C (approximately 350°F) for 35-40 minutes or until golden brown. Remove from oven, let cool slightly and top with remaining sour cream. Sprinkle with cinnamon sugar and serve (warm or cold).