Palatinate cream cake

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 g sugar
• 1 tbsp vanilla pudding powder
• 1 pinch of cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

simple and delicious

Mix the first 6 ingredients into a shortcrust pastry. Line a greased 28cm springform pan with it, pulling up the edges slightly. For the topping, beat the 3 eggs until frothy and slowly add the sugar. Gradually stir in the crème fraîche, sour cream, and heavy cream, one at a time. Then stir in the custard powder and cinnamon. Pour the mixture onto the pastry. The mixture will be very runny, but don’t worry, it will set while baking! Bake in a preheated oven at 180°C (fan/circulating air) for about 60-70 minutes! A little tip: If you like, you can sprinkle a little more cinnamon over the top halfway through baking. CAUTION: Allow the cake to cool completely before removing it from the pan, as it will still be very soft when warm.