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Sour cream cake

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Ingredients for 16 servings:

  • 1 shortcrust pastry cake base
  • 4 cups sour cream
  • 160 g sugar
  • 4 egg yolks
  • 1 pkt. pudding powder, vanilla
  • 1 tbsp vanilla sugar
  • 1 cup of sweet cream
  • 4 egg whites

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

For the glaze: Beat the sugar and egg yolks until light and fluffy, then stir in the sour cream or sour cream. Whip the sweet cream until stiff and fold in. Whip the egg whites until stiff and carefully fold into the mixture. Pour everything onto the shortcrust pastry and bake in a preheated oven at 175°C for 75-90 minutes.

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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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