Raspberry sour cream cake
Raspberry sour cream cake with a shortcrust pastry base is so delicious. The filling with pudding and sour cream is particularly creamy.With our recipe you can easily make it yourself.
INGREDIENTS
FOR THE SHORT PASTRY
270 g wheat flour (Type 405)
100g sugar
1 pinch of salt
150 g cold butter
1 egg (size M)
some butter for the mold
some flour to work with
FOR THE FILLING
2 packs of vanilla pudding powder (37 g each)
120g sugar
600 ml milk
600 g sour cream
1 pack vanilla sugar
300 g frozen raspberries
FOR CASTING
1 packet of red cake icing (as desired)
30g sugar
PREPARATION
1st step
For the shortcrust pastry, mix the flour, sugar and salt in a mixing bowl. Add the cold butter in pieces and the egg. Knead quickly into a dough, press the dough flat and wrap it in foil and chill for about 30 minutes.
2nd step
In the meantime, for the filling, mix the pudding powder with sugar and approx. 6 tablespoons of the milk until smooth. Bring the remaining milk to the boil in a saucepan. Stir the pudding mix into the boiling milk and simmer for 1 minute. Transfer to a mixing bowl and set aside.
3rd step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease the springform pan base (Ø 26 cm). Pour the chilled dough into the mold and spread it evenly with a rolling pin. Alternatively, roll it out on a lightly floured work surface into a circle with a diameter of approx. 30 cm and line the springform pan with it. Press down a 4 cm high edge. Prick the base a few times with a fork. Keep the mold cool.
4th step
Stir the sour cream and vanilla sugar into the still hot pudding. Pour the mixture onto the base and smooth it out. Sprinkle frozen raspberries generously on top. Bake in the lower third of the preheated oven for about 60 minutes. Allow to cool for at least 3 hours, preferably overnight.
