Torta Alemana

Method

1. Prepare the starter: dissolve fresh yeast with a little sugar, then add to warm milk with a couple of tablespoons of flour. Mix well, cover, and let rest for 30 minutes.
2. In a mixer bowl (or by hand), combine flour, lemon zest, salt, sugar, egg, and the starter. Knead until the dough comes together.
3. Gradually add the butter in pieces, kneading until fully incorporated. The dough should be smooth and silky.
4. Cover the dough and let it rest for about 30 minutes.
5. On a work surface, gently flatten the dough and add the raisins. Knead briefly to distribute.
6. Return the dough to the bowl, cover, and let rise until doubled in size (about 1.5 to 2 hours).
7. Transfer the dough to a buttered and floured baking pan. Gently spread it evenly.
8. Press the walnuts into the top of the dough.
9. Pour the cooking cream (not fresh cream) over the dough, spreading it evenly over the surface.
10. Sprinkle sugar over the cream.
11. Let the cake rise for another 30 minutes.
12. Bake in a preheated static oven at 190°C (375°F) for about 15 minutes. Let cool completely before serving.