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
- Grease and flour a 26 cm springform pan to prevent sticking.
- Preheat the oven to 350°F (180°C) with both top and bottom heat.
- 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.
- Press the dough into the bottom of the prepared springform pan evenly to form the crust.
- 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.
- Pour the filling over the crust in the springform pan.
- Bake in the preheated oven for 40 minutes initially.
- 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.
- Turn off the oven, crack open the door slightly, and let the cake rest inside for 15 minutes before removing.
- Chill the cake overnight before slicing and serving. Enjoy your creamy sour cream cake!
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