Sour Cream Cake

5 from 2 votes
Prep Time 20 minutes
Cook Time 40 minutes
Rest Time 1 hour
Total Time 2 hours
Course Dinner
Cuisine European
Servings 8 people


Yeast dough

  • 500 g Wheat flour
  • 1 cube Yeast fresh
  • 250 ml Lukewarm water
  • 100 g Sugar

Sour cream

  • 300 ml Orange juice
  • 60 g Sugar
  • 2 Egg yolks, fresh
  • 30 g Food starch
  • 300 g Sour cream


  • 2 Cans Mandarins
  • 30 g Sliced ​​almonds


  • For the yeast dough, stir the sugar, water and yeast together until the yeast has dissolved.
  • Knead the yeast mixture with the flour into a smooth dough. Then cover and let rise in a warm place until it has doubled.
  • Preheat oven to 190 ° C O / U heat. Grease a baking sheet. Drain the mandarins.
  • For the sour cream, bring the orange juice and sugar to the boil. Mix the egg yolks, 3 tablespoons of water and cornstarch carefully and add to the boiling orange juice. Let the pudding boil a few times, then take it off the stove and mix it with the sour cream. Let the cream cool down.
  • Knead the yeast dough again briefly, if it is still sticky, knead in some flour. Then roll out the dough on the greased baking sheet, prick several times with a fork and let rise for another 10 minutes.
  • Spread the sour cream evenly on the yeast dough and smooth it out. Top with the drained mandarins. Sprinkle with flaked almonds. Bake the cake in the preheated oven for about 35-40 minutes.
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Written by John Myers

Professional Chef with 25 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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