Peasant Easter Cake

For the dough, heap the flour on the work surface and make a well in the center. Whisk egg with salt and pour into the resulting depression, add butter and sour cream. Quickly knead everything into a smooth dough and let it rest covered in a cool (!) place for at least 1 hour.

Preheat the oven to 200 °C. Butter a baking tray.

Roll out the dough to a thickness of about 3 mm, place it on the prepared tray and prick it several times with a fork. Sprinkle evenly with raisins and sorrel.

For the glaze, beat all the ingredients well and empty over the sprinkled cake base. Bake in a hot oven for 30-35 minutes on sight.

Preparation Tip:

It is important in this recipe that the dough is really evenly pricked with the fork and not let out of sight during baking: As soon as bubbles form on the surface, prick them with a fork.

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