5 from 7 votes
Prep Time 15 minutes
Cook Time 1 hour
Rest Time 30 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 321 kcal


For the shortcrust pastry base

  • 250 g Flour
  • 150 g Margarine / butter
  • 80 g Sugar
  • 1 Egg
  • 1 Pr Salt
  • 1 Mssp. Baking powder

For covering

  • 400 g Sour cream
  • 200 g Creme fraiche Cheese
  • 300 g Cream cheese
  • 300 g Cream
  • 1 packet Custard powder vanilla or cream flavor
  • 2 Eggs
  • 1 Pr Salt
  • 160 g Sugar


  • Fat and breadcrumbs for the mold


  • For the shortcrust pastry, knead all the ingredients and wrap in foil and leave to rest in the refrigerator for 30 minutes.
  • Grease and crumble a springform pan.
  • Put the ingredients for the topping in a mixing bowl and stir until creamy. Pour the mixture onto the shortcrust pastry base and smooth it out.
  • Bake in the oven at 180 ° C - fan-assisted - for approx. 60 minutes.
  • Let the cake cool in the tin for about 30 minutes, then place on a wire rack and let cool down completely.


Serving: 100gCalories: 321kcalCarbohydrates: 26.6gProtein: 4.8gFat: 21.8g
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Written by John Myers

Professional Chef with 25 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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