Sour cream cake

Ingredients for 1 servings:

• 125 ml milk
• 125 g butter
• 3 m.-sized eggs
• 300 g sugar
• 280 g flour
• 1 packet of baking powder
• 2 cups sour cream
• 2 packets of vanilla sugar
• Fruit

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

for sour fruit, e.g. rhubarb, gooseberries, currants, sour cherries, plums

Heat the milk and butter until the butter has melted. Pour both into a large bowl, add the sugar, and whisk until the sugar has dissolved. Then gradually beat in the eggs. Mix the flour with the baking powder and sift into the bowl. Whisk until there are no lumps. The batter should have the consistency of waffle batter. Line a baking sheet with baking paper, pour the batter onto it, and spread it evenly. Gently place the washed and prepared fruit on top of the batter. The fruit will sink into the batter during baking. Place the baking sheet in the middle rack of the preheated oven and bake at 175°C/350°F for about 25-30 minutes. The batter should be lightly browned. Remove the baking sheet from the oven and turn off the oven. Mix 2 cups of sour cream with 2 packets of vanilla sugar and spread over the cake. Return the cake to the oven for another 5 minutes. Rhubarb is very tasty; it is cut into 4-5 cm pieces and placed on the dough at intervals of 1.5 cm.