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Raspberry sour cream cake

updated

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Ingredients for 1 servings:

  • 3 eggs
  • 120 g sugar
  • 120 g flour
  • 1 tsp baking powder
  • 250 g cream
  • 1 pack of cream stiffener
  • 1 cup sour cream
  • 300 g raspberries
  • 125 ml syrup (raspberry)
  • 125 ml water
  • 1 pack of cake glaze, clear

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

for 8 pieces

Beat the eggs and sugar for 10 minutes. Sift the flour and baking powder and fold into the egg mixture. Bake for about 30 minutes at medium heat. For the custard, whip the cream with the cream stiffener until stiff and fold in the sour cream. Pour the mixture onto the cooled base and refrigerate for a good 3 hours to set. Then spread the raspberries over the custard. Thicken the raspberry syrup with water and cake glaze and pour over the raspberries.

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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.

Bounty – Easter Lamb

Raspberry sour cream cake