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Sour cream cake with pineapple

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Ingredients for 1 servings:

  • 200 g flour
  • 1 egg(s)
  • 80 g butter
  • 100 g sugar
  • 1 packet of vanilla sugar
  • 1 tsp baking powder
  • 500 ml milk
  • 1 pack of pudding powder, vanilla
  • 75 g sugar
  • 3 cups sour cream
  • 1 can pineapple pieces
  • 1 pack of cake glaze, light

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Make a shortcrust pastry from flour, egg, butter, sugar, vanilla sugar, and baking powder and line a springform pan with it. Press the edges into place. Make a pudding from the milk, pudding powder, and sugar and mix with the sour cream. Pour onto the pastry and top with the pineapple pieces, reserving the juice for the glaze. Bake for 1 hour at 200°C (180°C fan-assisted oven). Immediately cover with the glaze and refrigerate for 1 day to set.

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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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