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Raspberry sour cream cake

updated

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Ingredients for 1 servings:

  • 1 cake base (Viennese base, sponge cake)
  • 2 cups sour cream
  • 2 packs of cream stiffener
  • 2 tbsp sugar
  • 1 packet of vanilla sugar
  • 1 pack of red currant jelly powder
  • 250 ml water
  • 300 g raspberries, frozen

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place a cake ring around the sponge cake base. Whip sour cream with sugar and vanilla sugar and spread it on the base. Prepare the red fruit compote with 250 ml water (it will be very thick), then add the frozen raspberries to the compote. Thaw the raspberries in the compote, stirring gently so they don’t completely disintegrate. Then spread the raspberry compote mixture over the cream layer and refrigerate. I always use sour cream; it tastes very fresh and isn’t as rich as sour cream. The delicious thing about the cake is the contrast between the sweet base and the tart, fresh topping.

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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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