My Grandma`s Cream Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 100 g suar
- 100 g mararine
- 1 teaspoon Baking powder
- 1 point vanilla sugar
- 1 egg (s)
For the filling:
- 1 packet vanilla pudding powder
- 2 egg (s)
- 2 handfuls sugar
- 1 packet vanilla sugar
- 3 cups sour cream, 200 g each
- 1 cup sweet cream, 200 g
- cinnamon
Print Recipe
Pin Recipe Instructions
- It is best to knead the ingredients for the shortcrust pastry with your hands. Roll out the shortcrust pastry on baking paper a little larger than the baking pan, place in the pan, pulling up a small edge.
- Preheat the oven to 200 degrees.
- For the cream filling, mix the vanilla pudding with a little water (approx. 4 - 6 tablespoon). Mix in 2 eggs, as well as 2 handfuls of sugar (Grandma`s information) and 1 piece of vanilla sugar. Gradually add the sour and sweet cream and stir well until foamy.
- The cream mass is now poured onto the shortcrust pastry lying in the baking pan. The cinnamon is sprinkled on the cream mass.
- The baking time for a flat baking pan (slightly larger than pizza) is 35 minutes.
- The cake has to steep for 5 more minutes.
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