Sour cream slice with cinnamon

 

30 g fresh yeast

200 g single cream (lactose free)

50 g butter (lactose free)

100 g corn sugar

3 eggs

500 g Spelt flour

pinch of salt

 

topping:

250 g sour cream (lactose free)

150 g powdered dextrose

powdered cinnamon

 

  1. Pre-heat the oven to 180 degrees
  2. Crumble the yeast into the cream, mix well
  3. Melt the butter, making sure it doesn┬┤t get too hot
  4. Add the butter to the cream-yeast mix and carry on stirring until well mixed
  5. Add the dextrose, eggs, flour and salt and mix well with a electrical mixer
  6. Leave the dough to rest, covered, in a warm place for approx. 30 minutes until it is about twice the size
  7. Place the dough on a baking tray, lined with baking paper and bake in the oven for approx. 15 minutes
  8. In the mean time, mix the sour cream with the dextrose
  9. When the cake is ready, take it out of the oven and while it is still hot, spread the topping over the cake
  10. Place the cake back in the oven and bake for approx 8 minutes
  11. Remove from the oven and leave to cool
  12. Sprinkle with the cinnamon and enjoy ­čśë