Red currant jelly cake

Ingredients for 1 servings:

• 65 g butter
• 65 g sugar
• 160 g flour
• 1 packet of vanilla sugar
• 1 egg(s)
• ½ tsp baking powder
• ½ liter of milk
• 2 packets of vanilla pudding powder
• 200 g sugar
• 4 cups of sour cream, 200 g each
• 1 cup of red fruit compote or cherry compote, approx. 500 g

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 30 minutes

Fruity cake for hot summer days

Knead the ingredients for the base together. Chill briefly. Roll out and place in a greased springform pan, forming a rim of approximately 3 cm. Bake in an oven preheated to 175 degrees Celsius (350 degrees Fahrenheit) for 15 minutes. Remove from the oven. Make a pudding from the milk and pudding mix according to the package instructions. Stir in the sugar and sour cream. Pour the mixture onto the baked base in the springform pan. Bake at 175 degrees Celsius (350 degrees Fahrenheit) for another 45 minutes, until the cake takes on a golden brown color. Remove from the oven and let it cool slightly in the pan. Then spread the berry compote over the cake. Chill the cake overnight. We prefer cherry compote. But of course, you can make the cake just as well with regular red berry compote. Many people use the “blind baking” method when pre-baking shortcrust pastry. In my opinion, it’s not necessary here.