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Jockel's sour cream and raspberry cake

updated

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Ingredients for 1 servings:

  • 2 eggs
  • 100 g butter
  • 100 g sugar
  • 1 pinch of salt
  • some vanilla
  • 100 g sour cream
  • 150 g flour
  • 1 tsp cream of tartar or regular baking powder
  • 2 handfuls of raspberries (frozen)
  • Fat for the mold
  • Flour for the mold

Instructions

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

from the small springform pan

First, preheat the oven to 200°C (top/bottom heat) and grease and flour a small springform pan. Then, for the batter, beat the butter and sugar with vanilla and salt until light and fluffy. Next, thoroughly beat the eggs, one at a time, into the mixture. Then add the sour cream. Finally, combine the flour and baking powder and stir briefly. Pour the batter into the prepared pan and scatter the raspberries on top as desired—be sure to press them down a little, as the cake will still rise. Bake for about 30 minutes.

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Written by John Myers

Professional Chef with 29 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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