Tarte Au Sucre

A great cake recipe for any occasion:

Veronique’s Tarte au Sucre doesn’t taste too sweet, as tart crème fraîche gives her cake a fresh twist. The high butter content keeps it fresh for one to 48 hours.

Sift the flour into a baking bowl. Make a dimple in the center. Evenly distribute eggs, butter flakes, sugar and salt around the bulge. Add milk and yeast to the bulge form, stir there and knead all ingredients from the center to a smooth, shiny dough.

Let rise in a warm place for 60 minutes. Mix egg and crème fraîche. Butter a 28 cm ø cake pan and dust with flour. Roll out the dough and prick it with the tines of a fork at 1 cm intervals. Spread 5 tablespoons of brown sugar evenly on the cake, mold the icing over it so that the sugar is still visible in some places. Sprinkle remaining sugar on top. Spread butter flakes evenly on the cake and bake for 20 minutes at 200 °C (convection oven 190 °C ).

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