Yeast dough substitute: dough with sour cream
Who does not know that? Suddenly, bucketfuls of plum, plum, ..... are ripe. Yeast cake is then "heaped" with us. The preparation of yeast dough often takes me too long ...
So here's my yeast dough substitute for a round springform (26er or 28er):
250 flour
1/2 teaspoon baking powder
80 g of sugar
1 cup (200 g) sour cream
2 tablespoons oil
Mix everything together with the dough hook and lay out a greased springform pan with it. Place fruit on top and bake at approx. 180 degrees (circulating air) for approx. 35 minutes. Always succeed!
If I want to freeze the cake, I reduce the baking time to only 20 minutes. During a surprise visit, I can then quickly (30 minutes, at 200 degrees) bake a frozen fruit cake.
