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Creme fraiche cake

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Ingredients for 12 servings:

  • 200 g flour
  • ½ pack of baking powder
  • 80 g butter (or margarine)
  • 65 g sugar
  • 1 packet of vanilla sugar
  • 1 egg(s)
  • 500 ml milk
  • 2 packs of pudding powder, vanilla
  • 150 g sugar
  • 600 g crème fraîche
  • 500 g fruit (canned fruit, e.g. peaches, tangerines, pears)

Instructions

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

Make a shortcrust pastry from flour, baking powder, butter, sugar, vanilla sugar, and egg and refrigerate. Make a vanilla pudding from the milk, sugar, and custard powder, then gently but quickly stir in the crème fraîche. Line a springform pan with the shortcrust pastry, pressing up a rim about 2 cm high. Now pour in the crème fraîche. Spread the well-drained fruit on top and bake at 175°C for about 60 minutes. Let the cake cool in the pan. This cake is very popular with our family. Good luck!

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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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