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Try this pudding sour cream cake with raspberries - a highlight for every coffee table

2021-05-12T10:57:54.219Z

Creamy, fruity, fresh - what more could you want from a cake? Should it also be easy to bake? No problem with this recipe for custard and sour cream cakes with raspberries.



Creamy, fruity, fresh - what more could you want from a cake?

Should it also be easy to bake?

No problem with this recipe for custard and sour cream cakes with raspberries.

A dream on every coffee table: The

pudding-sour cream cake

consists of three delicious layers.

Crispy shortcrust pastry *, a creamy layer of pudding and sour cream and a refreshing raspberry topping on top - that way, the cake doesn't get too sweet either.

You can also swap out the fruit as you wish - strawberries, a mix of wild berries or blueberries also make a delicious combination with the custard and sour cream cake.

He is in a

springform pan

fried and a little time you should already plan of preparation until ready to serve - the cake has to stand overnight in the refrigerator and can be enjoyed the next day.

Let's go with the recipe!

Also delicious:

Creamy,

delicious

tangerine and sour cream cake - with a surprising ingredient.

Pudding sour cream cake with raspberries: You will need these ingredients

For the dough:

  • 250 g flour

  • 125 g of sugar

  • 125 g butter

  • 1 egg

  • 1 packet of vanilla sugar

  • 1/2 packet of baking powder

For the cream:

  • 2 packets of vanilla custard powder

  • 500 ml of milk

  • 600 g sour cream

  • 1 squirt of lemon juice

  • 150 g powdered sugar

For the raspberry topping:

  • 500 g raspberries

  • 1 packet of red cake topping

  • 2 tbsp sugar

No raspberry season?

Raspberries are in season from June to September.

If that is not the case, no problem: just use frozen raspberries!

Bake too:

This quick rhubarb and sour cream cake is always a success and tastes heavenly.

In the video: Delicious too - the classic raspberry dessert

Recipe: How to bake the pudding sour cream cake with raspberries

  • First cook the vanilla pudding for the cream: Boil 400 ml of milk and stir the remaining 100 ml with the pudding powder.

    Stir the mixed powder into the boiling milk and let it boil once.

    Then let the pudding cool and stir it again and again so that no skin forms.

    Alternatively, you can put a piece of cling film directly on the surface of the pudding, so that no skin can form either.

  • For the dough,

    mix all the ingredients, i.e. flour, sugar, butter, egg, vanilla sugar and baking powder, and knead them with the dough hook on the hand mixer or with your hands.

    Roll out the dough into a round shape.

  • Line a springform pan with baking paper and place the dough in it, pulling up an edge about 4 cm high.

    Pierce the dough a few times with a fork and put the pan in the cold.

  • Preheat the oven to 200 ° C top and bottom heat.

  • For the cream,

    mix the cooled pudding with the sour

    cream

    , a little lemon juice and sifted powdered sugar.

  • Put the cream on the shortcrust pastry and smooth it out.

    Spread the raspberries on top and bake the cake on the middle rack for about 50 minutes.

  • Meanwhile, prepare the icing with the sugar according to the instructions on the packet and then spread it on the hot cake.

  • Let the cake cool completely and refrigerate overnight.

    The next day, remove the custard and sour cream cake with raspberry topping from the mold, then you can serve and enjoy it.

  • Do not miss!

    Everything to do with cooking & baking is available in our regular recipe newsletter.

    (mad) * Merkur.de is an offer from IPPEN.MEDIA.

    Also interesting:

    this lemon tart makes you want to summer.

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    Source: merkur

    All life articles on 2021-05-12

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