Raspberry Cake with Sour Cream on Tray
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 egg whites
- 150 grams sugar
- 6 egg yolks
- 220 g flour
- 3 cups sour cream
- 0.5 ½ cup cream
- 0.5 ½ pack cream stabilizer
- 2 packs vanilla sugar
- 2 packs cream powder (cake cream or 1 pack paradise cream, vanilla flavor)
- 0.5 ½ jar jam (raspberry jam)
- 600 g raspberries, fresh or frozen
- 2 packs cake glaze, red (strawberry flavor)
- water
- 2 teaspoons jam (raspberry jam) or fruit juice for the cake topping
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- For the sponge cake base, beat the egg whites with the sugar until frothy. Then carefully fold in the egg yolks and the sifted flour. Put the mixture on the greased baking sheet and bake in the preheated oven at 200 ° C for about 20 minutes. Let it cool and spread a thin layer of raspberry jam.
- For the topping, first whip the cream with the cream stabilizer and vanilla sugar until stiff. Then prepare the 2 packets of cake cream or the paradise cream in another bowl according to the instructions (for paradise cream use about 125 ml less milk than indicated). Now mix the whipped cream with the pudding cream and sour cream. Spread the finished cream on the sponge cake coated with the raspberry jam.
- Then cover the cake with the raspberries. Prepare the icing according to the instructions and spread over the cake.
- Tip: The icing tastes better if you prepare it with some red fruit juice or 2 teaspoons of raspberry jam. Simply replace the amount of water with 150 ml of fruit juice or 2 teaspoons of raspberry jam.
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