Contents
show
Ingredients
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
also
- Fat and breadcrumbs for the mold
Instructions
- 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.
Nutrition
Serving: 100gCalories: 321kcalCarbohydrates: 26.6gProtein: 4.8gFat: 21.8g