Cream cake ultra delicious

Ingredients for 1 servings:

• 250 g flour
• 150 g butter
• 2 egg yolks
• 80 g sugar
• 4 eggs
• 600 g sour cream
• 1 cup sugar
• 2 cups cream
• 2 packs of ready-made vanilla sauce mix
• Fat and flour for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

French Shortcrust Pastry: Make a shortcrust pastry from the flour, butter, egg yolks, and sugar (knead briefly and thoroughly with your hands) (all at room temperature). Wrap in aluminum foil and let rest in the refrigerator for about an hour. Then roll out into a greased and lightly floured springform pan (28 cm diameter), with a rim, of course. Filling: Mix the eggs, sour cream, sugar, cream, and vanilla sauce powder (not custard powder) and pour onto the shortcrust pastry in the springform pan. Bake for 60-70 minutes at 180-200°C (or 10 minutes at 200°C, 10 minutes at 180°C, 30 minutes at 150°C, and 30 minutes at 180°C). Let cool in the pan.