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 SHORTCRUISE PASTRY
270 g wheat flour (type 405)
100 g sugar
1 pinch of salt
150 g cold butter
1 egg (size M)
a little butter for the mold
a little flour for working
FOR THE FILLING
2 packs of vanilla pudding powder (37 g each)
120 g sugar
600 ml milk
600 g sour cream
1 pack of vanilla sugar
300 g frozen raspberries
FOR THE GLAZE
1 pack of red cake glaze (as desired)
30 g sugar
PREPARATION
Step 1
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 in foil and chill for approx. 30 minutes.
2nd step
In the meantime, for the filling, stir the pudding powder with sugar and about 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. Pour into 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). Put the chilled dough into the pan and spread it evenly with a rolling pin.
Alternatively, roll it out on a lightly floured work surface to form a circle about 30 cm in diameter and line the springform pan with it.
Press down a 4 cm high edge. Prick the base a few times with a fork. Put the pan in a cool place.
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 the frozen raspberries generously on top.
Bake in the lower third of the preheated oven for about 60 minutes. Leave to cool for at least 3 hours, preferably overnight.
