Good morning sunshine! Finally the weather here in Copenhagen is feeling like spring – so why not celebrate the first weekend of spring with some home baked mini-cakes? šŸ™‚ I know, seems like a kind of random reason, but I use basically any excuse to bake something… Now let me explain what this recipe is actually about. When my brother was here, we came up with the idea that we could bake some Rahmtaler, which is a baked good you can frequently get at bakeries in our home region.

After a long quest on the internet, where we could not find ANY recipe for this, we concluded that it must be a very local dish, so we had to make up our own recipe. Surprisingly, this went quite well, so I am glad that I can share the recipe with you! The base is a kind of rich and fluffy yeast dough with a lovely crust, if you eat them fresh. This amazing base is then filled with a sour cream filling which is heavily sprinkled with cinnamon. Oh my god, I just love it! The freshness of the sour cream is so cooling on a warm day, and if you enjoy it with a bit of fresh fruit… hmmmm…. I cannot even put it into words šŸ˜‰

Ingredients (yields 10):

For the dough: For the filling:
250 g wheat flour 250 g sour cream
40 g sugar 100 ml whipping cream
salt 1 egg
40 g butter 50 g sugar
20 g fresh yeast
(or the corresponding amount of instant yeast)
10 g vanilla sugar
7 tbsp milk 1 tbsp flour
1 egg yolk 1 egg for brushing
cinnamon to sprinkle on top

Mix all the dry ingredients for the dough together in a bowl (if you are using instant yeast, add it as well). Melt the butter in a sauce pan, take off the heat and add the cold milk. Dissolve the fresh yeast in the mixture and add it to the dry ingredients in the bowl. Add the egg yolk as well and knead everything together for about 10 minutes until you have a smooth dough. Transfer it back to the bowl and let it prove under a sheet at a warm place for about 45 minutes.

In the meantime you can prepare the filling. For this you simply mix all the ingredients (i.e. cream, egg, sugar, vanilla sugar and flour) together until you have a smooth, kind of liquid mixture. Don’t worry, it will set when baking because of the egg that is in there. Divide the dough into 10 pieces of equal size. Preheat the oven to 180Ā°C. Use a rolling pin to roll them to circles of about 20 cm diameter. Then fold in the edges for about 1 cm, such that you have a high rim which prevents the filling from flow out. Transfer them to a baking sheet on which you have spread baking parchment. Carefully fill each Taler with the filling right to the brim and brush the edges of the dough with whisked egg. Transfer them to the oven making sure not to spill too much of the filling. Bake them for about 25 minutes until they are golden brown around the edges. When they come out of the oven, sprinkle them with cinnamon and serve with fresh fruit and a cup of coffee.

(I forgot to take the time, when IĀ  was baking them, so keep a close eye on the oven if you try this recipe, and of course I am happy for any kind of feedback whether these 25 minutes are too short/long… šŸ™‚ )


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