A recipe for sugar cake with cream

Sugar cake is good because it takes a minimum amount of time to prepare. If you need to quickly prepare for a meeting of guests - this is one of the best options.





Today we offer readers an ancient sugar-cake with cream from Switzerland. Waadlaender Zuckerfladen is translated from German as “sugar cake from the canton of Waadt”.





Fans of culinary geography will be able to replenish their collection with recipes of apple pie from Cornwall, in the north-west of England, and the classic dessert “Danube waves” from Austrian cuisine.

Sugar cake with cream Ingredients for dough

• 7 tbsp water
• 250g flour
• 130g butter
• 0.5 tsp salt
• 24cm diameter

Filling ingredients

• 200g brown sugar
• 200ml cream

Sprinkling ingredients

• 4 tbsp flour
• cinnamon
• powder

Preparation

1. Solve the salt in the water.
2. Lubricate the baking mold with butter.
3. Ask for flour, add pieces of soft butter to it and grind them into a crumb.
   
   
   
4. Make a funnel in the slide from rubbed dough, pour water into it and knead the dough.
   
   
   
5. Roll the dough and lay out in the form, forming the sides. Cover the film and send it to the refrigerator for 1 hour.
6. Prick the dough with a fork and sprinkle 4 spoons of sifted flour.
   
   
   
7. On top sprinkle 100 g of sugar, pour cream and again sprinkle 100 g of sugar.
8. Bake in an oven heated to 200 degrees 40 minutes.
9. Leave the finished cake in shape until it cools.
   
   
   
10. Before serving, decorate with powdered sugar and cinnamon.
11. Bon appetit!

The Swiss recommend submitting sugarcake with grapes. Give them a drink and trust them, they will not know what is inside. My answers ranged from condensed milk to banana puree.