Summary

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

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Instructions

1. 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.
2. Preheat the oven to 200 degrees.
3. 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.
4. The cream mass is now poured onto the shortcrust pastry lying in the baking pan. The cinnamon is sprinkled on the cream mass.
5. The baking time for a flat baking pan (slightly larger than pizza) is 35 minutes.
6. The cake has to steep for 5 more minutes.