John Myers
Contents
show
Sour Cream Cake with Raspberry Hearts (Nadine Perera)
The perfect sour cream cake with raspberry hearts (nadine perera) recipe with a picture and simple step-by-step instructions.
Cake base
- 150 g Butter
- 200 g Wheat flour
- 25 g Unsweetened cocoa
- 75 g Sugar
- 1 pinch Salt
- 1 Pc. Egg
Raspberry jelly
- 100 g Frozen raspberries
- 1 tbsp Sugar
- 2 tsp Food starch
- 80 ml Water
filling
- 500 ml Milk
- 40 g Food starch
- 2 Pc. Eggs
- 1 Pc. Vanilla pod
- 800 g Cream / sour cream 20% fat
- 200 g Sugar
- 200 g Raspberries
- Preheat the oven to 180 ° C for the cake base. Cut the butter into small pieces and knead with the flour, cocoa, sugar, salt and egg to make a shortcrust pastry. Wrap the dough in cling film and refrigerate.
- For the jelly made from raspberries, sugar, cornstarch and water, bring to the boil. Let everything simmer for about 5 minutes and then pass through a fine sieve. Pour the slightly cooled jelly into a plastic piping bag and seal it.
- Remove some milk from the 500 ml for the filling and heat the rest in a small saucepan. Cut open the vanilla pod and scrape it out, add the pulp and pod to the milk in the saucepan. Mix the removed milk with the starch and eggs. When the milk boils, pull the saucepan off the plate, stir in the starch mixture and bring to the boil again while stirring on a low flame. Mix the vanilla cream with the sugar and sour cream.
- Roll out the shortcrust pastry and line a 26 cm springform pan with it (bottom and edge). Place the raspberries on the bottom of the dough, top up with the sour cream mixture.
- Use the raspberry jelly to sprinkle dots on the cake, starting in the middle and making the dots larger in a spiral outwards. Draw a toothpick along the spiral to turn the dots into hearts. Bake the cake at 180 ° C for 60 minutes.
Facebook Comments