My grandma's cream cake

Ingredients for 1 servings:

• 200 g flour
• 100 g sugar
• 100 g margarine
• 1 tsp baking powder
• 1 tbsp vanilla sugar
• 1 egg(s)
• 1 packet of vanilla pudding powder
• 2 eggs
• 2 handfuls of sugar
• 1 packet of vanilla sugar
• 3 cups of sour cream, 200 g each
• 1 cup of sweet cream, 200 g
• Cinnamon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

It’s best to knead the ingredients for the shortcrust pastry by hand. Roll out the shortcrust pastry on baking paper slightly larger than the baking tin, place it in the tin, and pull up a small edge. Preheat the oven to 200 degrees Celsius. For the cream filling, mix the vanilla pudding with a little water (about 4-6 tablespoons). Mix in 2 eggs, 2 handfuls of sugar (grandma’s instructions), and 1 packet of vanilla sugar. Gradually add the sour and sweet cream and beat until fluffy. Pour the cream mixture onto the shortcrust pastry in the baking tin. Sprinkle the cinnamon over the cream mixture. The baking time for a shallow baking tin (slightly larger than a pizza) is 35 minutes. The cake then needs to rest for another 5 minutes.