This raspberry sour cream cake is not only a feast for the eyes, but also a feast for the palate that enriches every coffee table.
INGREDIENTS
For the ground:
2 eggs
150 g sugar
½ tsp vanilla pod
175 g flour
½ bag baking powder
65 ml oil
85 ml mineral water
For the sour cream filling:
3 packs of vanilla pudding powder
500 ml milk
600 g sour cream
225 g sugar
For covering:
680 g raspberries (from the jar)
45 g cornstarch
40 g sugar
INSTRUCTIONS
Base: Beat eggs, salt, sugar and vanilla in a bowl until fluffy. Slowly stir in oil and mineral water. Briefly fold in the flour and baking powder. Prepare a 26 cm springform pan, line it with baking paper and pour in the dough. Bake at 150 degrees Celsius for 25-30 minutes. After baking, take the base out of the mold and enclose it with a cake ring.
Sour cream filling: Mix the sour cream, sugar and a third of the milk in a saucepan until smooth, add the remaining milk and stir. Stir in the vanilla pudding powder and heat on high until the mixture thickens. Pour the hot sour cream filling over the base and smooth it out. Let the cake cool and then refrigerate.
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