First prepare the filling. To do this, cook both packets of vanilla pudding powder with 500ml milk and 100g sugar according to the instructions on the packet. Cover with cling film (close tightly so that no skin forms) and allow to cool. Do not put too cold (preferably room temperature, otherwise there is a risk of coagulation).
Then add 3 cups of sour cream and a little lemon juice or concentrate. Stir until smooth. Fold in the powdered sugar.
For the shortcrust pastry, shape the ingredients into a smooth dough using a dough hook. It is best to start with margarine / butter and egg, then add sugar and finally sifted flour with baking powder. Pour into a greased springform pan (size 26). Not only distribute the dough on the base, but also form an edge.
Spread the vanilla filling on the dough, smooth it out a little. Then spread the frozen berries on top. Please be sure to use frozen, not defrosted berries! Lightly press the berries into the cream.
Bake in the oven at 175 degrees for about 60 minutes on the middle rack. The Gentle heat for biscuit dough is best, as the berries do not turn brown this way. Unfortunately, not all ovens have this program, otherwise I recommend convection.
Spread the mixed cake glaze on the freshly baked cake (still hot!).
Chill immediately!
TIP:
It is best to let it sit overnight!
Also tastes wonderful with other berries - Hauptsche a bit sour (raspberries, blackberries, blueberries, currants )!
Ingredients
Print Recipe
Pin Recipe