John Myers
Sour Cream and Berry Cake
The perfect sour cream and berry cake recipe with a picture and simple step-by-step instructions.
Covering
- 175 g Sugar
- 3 Eggs
- 225 g Flour
- 1 tsp Baking powder
- 2 tbsp Milk
- 750 g Mixed berries
- 600 g Sour cream
- 6 Egg yolk
- 1 pinch Ground cinnamon
- 2 tbsp Powdered sugar
- For the dough, mix the butter and 150 g sugar together well. Stir in eggs one at a time. Mix the flour and baking powder and add with the milk. Spread the dough on a greased baking sheet sprinkled with flour and prebake in the oven for about 10 minutes.
- For the topping, wash the currants, remove them from the panicles and drain well. Sort the raspberries, blackberries and blueberries.
- Mix the sour cream, egg yolk, cinnamon and remaining sugar. Spread the berries on the base, spread the cream evenly over the top and let the cake rest for another 15 minutes. to bake.
- Let the cake cool down and dust with powdered sugar.
- Baked at 200 degrees
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