Rahmschuxen

Crumble the yeast into a bowl and scatter the salt onto it. Leave to stand for a while; the yeast will dissolve with the salt.
Add the lukewarm water and mix manually.
Sieve the flour into this mixture and add the raising agent. Knead everything by hand into a smooth dough and leave it covered for approximately 30 min.
Then knead the dough again and divide it into 8 portions. 
Roll each piece of dough out into long ovals with the rolling pin; place them on two baking trays and cover them.
For the topping, season the sour cream with salt, pepper and paprika powder and distribute it evenly onto the ovals, leaving an outside edge free.
Spread the grated cheese on them, cover the trays again and leave it to prove again until the ovals have visibly increased in size.
While you wait, preheat the oven to 220°C. Bake the ovals for approximately 20 min and serve them while still warm.