Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 125 g suar
• 125 g butter or mararine
• 1 egg (s)
• 1 packet vanilla sugar
• 0.5 ½ pack baking powder

For the filling:

• 2 packs custard powder
• 500 ml milk
• 3 cups sour cream
• 0.5 tablespoon ½ lemon juice
• 200 g powdered suar

For covering:

• 2 points raspberries, TK
• 1 pack cake icing, red

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Instructions

1. First prepare the filling because it then has to cool down: Bring the two packets of vanilla pudding powder to the boil with 500 ml of milk and let them cool while stirring constantly. Then add 3 cups of sour cream and lemon juice. Stir until smooth with a whisk. Finally fold in the powdered sugar.
2. Quickly form a smooth, supple dough from the ingredients for the shortcrust pastry. Roll or press a base with a rim into a 26 cm springform pan.
3. Now pour the filling into the mold and smooth it out a little. Then spread the frozen raspberries on top.
4. Bake in the oven at 175 degrees for approx. 45 - 60 minutes on the middle rack.
5. While still hot, spread the cake glaze, mixed according to the instructions, on the baked cake. Cool immediately!
6. It tastes best when baked the day before consumption.