in Germany

Sour cream cake with pineapple

Spread the love

Ingredients for 1 servings:

  • 200 g flour
  • 1 egg(s)
  • 100 g butter
  • 1 packet of vanilla sugar
  • 1 tsp baking powder
  • ½ liter of milk
  • 1 packet of pudding powder (vanilla)
  • 75 g sugar
  • 3 cups sour cream
  • 1 large can of pineapple, chopped
  • 1 pack of cake glaze, light
  • Fat for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Knead the ingredients for the base and line a greased 26cm springform pan, pressing the edges down. Make a pudding from the milk, pudding powder, and sugar and mix with the sour cream. Pour onto the base and bake for 1 hour at 200°C (400°F) fan-assisted oven. Drain the pineapple and scatter the fruit pieces over the base. Prepare the glaze and pour it on top. Refrigerate for 1 day to allow the custard to set.

Facebook Comments

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.

Foam apple pancake

Fruity Chinese cabbage salad