Raspberry sour cream cake – just delicious
Ingredients (for a 26 springform pan):
Cake base :
– 2 eggs
– 150 grams of sugar
– ½ tsp vanilla paste
– 175 grams of flour
– ½ pack of baking powder
– 65 ml OIL
– 85 ml sparkling water
Sour cream filling:
– 3 packs of vanilla pudding powder
– 500ml milk
– 600 g sour cream
– 225 grams of sugar
Raspberry topping:
– 680 g raspberries in a jar
– 45 g cornstarch
– 40 grams of sugar
Also very tasty: Black Forest cherry from the tin
preparation :
For the base, whisk the eggs, salt, sugar and vanilla paste in a bowl. Pour in the oil and stir in.
Also stir in the sparkling water, then add the flour and baking powder. Stir in the flour and baking powder as briefly as possible so that the dough does not become too dry.
Line a springform pan with a diameter of 26 cm with baking paper and add the batter. Put the base in the preheated at 150 °C top and bottom heat for 25-30 minutes
give oven. Then place the finished base on a cake plate and enclose it with a cake ring.
For the sour cream, put the sour cream in a saucepan, add the sugar and add a third of the milk.
Mix everything until there are no lumps, then add the rest of the milk and mix until smooth.
Gradually add the vanilla powder. Bring the whole thing to the boil on the stove at the highest flame until it is nice and thick and when it has boiled pour it directly over the cake base and smooth it out.
Allow the cake to cool at room temperature and then place in the fridge. For the raspberry topping, put the raspberry juice in a saucepan.
Add the sugar, then add the cornstarch and stir until smooth and heat the liquid over high heat until almost boiling.
Add raspberries as soon as raspberry liquid thickens but before it boils and bring to the boil together. Then put the raspberry topping on the pudding and smooth it out.
Allow the cake to cool at room temperature, then place in the fridge.
