Pecan sour cream cake

Ingredients for 1 servings:

• 300 g flour, plus 3 tbsp additional
• 200 g brown sugar
• 210 g butter or margarine, cold
• 3 tbsp cocoa powder, unsweetened
• 200 g sour cream
• 2 egg yolks
• 1 packet of sugar (orange sugar)
• 2 tbsp brown sugar
• 2 egg whites, beaten to snow
• 1 pack of nuts (pecans)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tastes best when left to stand for 1 day

For a 26 cm springform pan. Combine the ingredients for the base to form a dough, set aside 1/4 of it, and chill the rest for about 1/2 hour. Meanwhile, stir together the sour cream, sugar, egg yolks, and orange sugar, then fold in the egg whites. Add another 3 tablespoons of flour to the reserved dough and rub into a crumbly mixture. Mix the crumbs into the topping. Press the dough for the base evenly into a springform pan lined with baking paper, pulling the edges up about 1 cm. Spread the topping on top and scatter the pecans on top. Bake at 160°C fan-assisted oven for about 45 minutes. Dust with powdered sugar to taste. Tastes best if it can sit for a day. Can also be made using vanilla sugar instead of orange sugar.