Raspberry sour cream cake
Time
Preparation time: 20 min.
Cooking or baking time: 30 min.
Rest period: 2 hours
Total preparation time: 2 hours 50 minutes
I recently saw this demonstration of a raspberry sour cream cake on YouTube. And I have to say that it's worth baking.
Ingredients for a 26er Springform
pie shell
- 2 eggs
- 150 g of sugar
- 1/2 teaspoon vanilla paste
- 1/2 pck of baking powder
- 65 ml of oil
- 85 ml sparkling water
sour cream filling
- 3 pck. Custard powder
- 500 ml of milk
- 600 g of sour cream
- 225 g of sugar
raspberry topping
- 680 g raspberries in the glass (are 2 glasses)
- 45 g cornstarch
- 40 g of sugar
preparation
- Make a dough from the ingredients of the ingredients listed above, place in a greased springform pan and bake at 150 degrees, about 20 - 30 minutes top and bottom heat. Leave cake bottom in the mold.
- Pour Schmand into a pot, add sugar, 1/3 of the milk and mix everything. Then add the rest of the milk, stir everything and gradually add the custard powder. Bring everything to the boil on the highest flame until it is nice and thick. Then put the still hot pudding on the cake bottom and then let cool at room temperature and then in the fridge.
- Put raspberry juice in a saucepan, then add sugar and cornflour. Stir everything until smooth and cook at the highest heat. Just before everything is cooking, add the raspberries and then bring everything to a boil. Put the topping on the cake and let it cool down at room temperature and let it set in the fridge.
