John Myers
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Raspberry Sour Cream Cake
The perfect raspberry sour cream cake recipe with a picture and simple step-by-step instructions.
Dough:
- 250 g Spelled flour type 630
- 1 packet Baking powder
- 1 packet Bourbon vanilla sugar
- 125 g Sugar
- 125 g Butter
- 1 Egg
Sour cream:
- 2 packet Custard powder
- 500 ml Milk
- 600 g Sour cream
- 1 Lemon
- 150 g Sifted powdered sugar
Raspberry / topping:
- 500 g Frozen raspberries
- 1 packet Red cake topping
- 2 tbsp Sugar
Sour cream:
- 2 Dissolve the packet of pudding powder in 100ml milk. Boil 400ml milk and stir in the powder. Bring to the boil briefly and set aside. Let cool and stir every now and then.
Dough:
- Mix the flour and baking powder. Then add the vanilla sugar, sugar, butter and egg and knead everything well. Cover a round baking pan with baking paper and grease the edge a little. Then roll out the base with dough and press one edge about 3-4cm high. Prick the bottom with a fork.
Sour cream: preheat the oven to 200 degrees!
- Now stir the sour cream into the pudding, squeeze the lemon and stir in the powdered sugar. Then put sour cream on the prepared base and sprinkle frozen raspberries on top. Bake in the preheated oven for 1 hour. If necessary, cover the cake with aluminum foil in between! If the raspberries are very juicy after baking, soak them up with a paper towel!
- Take the cake out of the oven and prepare according to the package instructions with 2 tablespoons of sugar icing and distribute it on the hot cake! IMPORTANT!!!! Let the cake cool overnight in the springform pan !!!!!!
- Enjoy the next day !!!!
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