Fruity berry vanilla cake

Ingredients for 1 servings:

• 250 g flour
• 225 g sugar, of which 100 g for the pudding
• 125 g butter or margarine
• 1 egg(s)
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 2 packs of pudding powder, vanilla
• 500 ml milk
• 3 cups sour cream
• lemon juice
• 100 g powdered sugar
• 500 g mixed berries, frozen
• 1 pack of cake glaze, red

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

Wild berries with vanilla cream – wonderfully creamy and fruity at the same time

Preparation: First, prepare the filling. To do this, boil both packets of vanilla pudding powder with 500ml milk and 100g sugar according to the package instructions. Cover with plastic wrap (seal tightly so that a skin does not form) and let cool. Do not let it cool too much (room temperature is best, as otherwise there is a risk of curdling). Then add 3 cups of sour cream and a little lemon juice or lemon juice concentrate. Mix until smooth. Fold in the powdered sugar. For the shortcrust pastry, form the ingredients into a smooth dough using a dough hook. It is best to start with the margarine/butter and egg, then add the sugar and finally the sifted flour with baking powder. Pour into a greased springform pan (26 cm). Spread the batter not only on the bottom, but also form a rim. Spread the vanilla filling over the pastry and smooth it out slightly. Then scatter the frozen berries on top. Please make sure to use frozen, unthawed berries! Lightly press the berries into the cream. Bake in the oven at 175°C (350°F) on the middle rack for about 60 minutes. The “gentle cycle” (top and bottom heat for sponge cakes) is best, as this prevents the berries from browning. Unfortunately, not all ovens have this setting; otherwise, I recommend using fan-assisted ovens. Spread the mixed glaze over the freshly baked cake (while it’s still hot!). Refrigerate immediately! TIP: It’s best to let it sit overnight! It also tastes wonderful with other berries—preferably slightly tart ones (raspberries, blackberries, blueberries, currants, etc.)!