Cream cake with shortcrust pastry

Ingredients for 1 servings:

• 150 g flour
• 1 egg(s)
• 65 g sugar
• 65 g butter or margarine, soft
• 1 pinch of salt
• some flour for the work surface
• Fat for the mold
• Flour for the mold
• 500 g sour cream
• 200 g whipped cream
• 3 eggs
• 100 g sugar
• 2 bags of vanilla sugar
• 2 tbsp flour
• Cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

super easy and quick to prepare

Make a shortcrust pastry from flour, egg, sugar, butter, and a pinch of salt and chill. Grease and flour a springform pan. Preheat the oven to 180°C. Next, prepare the topping: Simply mix the sour cream, cream, 3 eggs, sugar, vanilla sugar, and flour well with a mixer. Roll out the dough and place it in the pan. Spread the filling on the shortcrust pastry and bake the cake in the middle oven rack for 40 minutes. While the cake is still hot, sprinkle with a little cinnamon (it tastes good without, but it’s even better with cinnamon). Refrigerate the cake for at least four hours before eating, or overnight if you prefer.