Creamy Sour Cream Cake

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Creamy Sour Cream Cake

 

Creamy Sour Cream Cake

Creamy Sour Cream Cake

Ingredients

  • For the crust:
  • 1 egg
  • 2 1/4 cups (270 g) all-purpose flour
  • 1/2 cup (125 g) butter
  • 1/2 cup (100 g) sugar
  • 1 packet vanilla sugar
  • 1 teaspoon baking powder
  • For the filling:
  • 3 eggs
  • 1 2/3 cups (400 g) sour cream
  • 1 cup (200 g) crème fraîche
  • 2 1/2 cups (600 ml) heavy cream
  • 2 packets vanilla pudding mix
  • 1 cup (200 g) sugar
  • 2 packets vanilla sugar
  • Additionally:
  • 3 tablespoons sugar
  • 1 1/2 teaspoons cinnamon

Instructions

  1. Grease and flour a 26 cm springform pan to prevent sticking.
  2. Preheat the oven to 350°F (180°C) with both top and bottom heat.
  3. In a mixing bowl, combine 1 egg, 2 1/4 cups of flour, 1/2 cup of butter, 1/2 cup of sugar, 1 packet of vanilla sugar, and 1 teaspoon of baking powder. Mix until the dough comes together.
  4. Press the dough into the bottom of the prepared springform pan evenly to form the crust.
  5. In another bowl, beat 3 eggs, then add 1 2/3 cups of sour cream, 1 cup of crème fraîche, 2 1/2 cups of heavy cream, 2 packets of vanilla pudding mix, 1 cup of sugar, and 2 packets of vanilla sugar. Mix until smooth.
  6. Pour the filling over the crust in the springform pan.
  7. Bake in the preheated oven for 40 minutes initially.
  8. After 40 minutes, remove the cake from the oven and sprinkle 3 tablespoons of sugar mixed with 1 1/2 teaspoons of cinnamon over the top. Return the cake to the oven and bake for an additional 15 minutes.
  9. Turn off the oven, crack open the door slightly, and let the cake rest inside for 15 minutes before removing.
  10. Chill the cake overnight before slicing and serving. Enjoy your creamy sour cream cake!



© Maria

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