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Cream cake

updated

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Ingredients for 1 servings:

  • 80 g sugar
  • 80 g butter
  • 200 g flour
  • 1 egg(s)
  • 1 tsp baking powder
  • 1 packet of vanilla sugar
  • 2 cups of crème fraîche
  • 2 cups sour cream
  • 2 cups whipped cream
  • 3 eggs
  • 125 g sugar
  • 1 packet of pudding powder (vanilla)
  • Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

simple and very tasty – definitely try it!

Combine all dough ingredients to form a shortcrust pastry. Line a greased pan (I use a 26cm springform pan) with it. For the topping, beat the eggs until frothy and slowly add the sugar. Gradually add the crème fraîche, sour cream, and heavy cream in small amounts, stirring until completely mixed. Then mix in the custard powder. Pour the mixture onto the pastry. Bake in a preheated oven at 160°C (convection oven) for about 45 minutes. Tip: If you like, you can sprinkle cinnamon on top. I do this about halfway through the baking time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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