1A cream cake

Ingredients for 1 servings:

• 200 g flour
• 1 tsp baking powder
• 1 egg(s)
• 80 g sugar
• 80 g butter
• 4 eggs
• 120 g sugar
• 300 g whipped cream
• 300 g sour cream
• 225 g natural yogurt
• 1 pinch of salt
• 1 pack of pudding powder, vanilla
• 2 tbsp sugar-cinnamon mixture

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Make a shortcrust pastry from the dough ingredients and line a 28cm springform pan with it. I always place baking paper on the bottom of the pan and simply clamp it between the ring and the base. For the filling, mix the eggs and sugar well, but don’t beat them until frothy! Then stir in the cream, sour cream, and yogurt. Finally, stir in the salt and custard powder. Pour the mixture into the prepared springform pan and bake at 175°C (convection oven) for about 45 minutes until golden brown. If the surface starts to get a little dark, simply cover with aluminum foil and bake for 5 minutes longer. Sprinkle the cake with the sugar and cinnamon mixture while it’s still hot and let it cool. Tastes best fresh, but also good when lukewarm. Kids love it, too.