Summary

Ingredients

• 500 ml milk
• 3 cups sour cream
• 200 g powdered suar
• 2 packs pudding powder, (vanilla pudding powder)
• 0.5 tablespoon ½ lemon juice

For the dough:

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

Also:

• 500 g raspberries, frozen
• 1 pack cake icing, red
• 250 ml juice or water for the topping

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Instructions

1. Start with the filling. To do this, boil the two vanilla pudding packets with 500 ml milk, d. H. Put some milk in a bowl, stir in the powder until smooth and when the milk has boiled while stirring, remove the saucepan from the plate, stir in the powder mixture and bring to the boil. Let cool while stirring constantly. Transfer the pudding mixture to a mixing bowl to avoid the heat of the saucepan. Stir in 3 cups of sour cream and add the lemon juice. Finally add the icing sugar and stir with the whisk or mixer on the lowest setting.
2. Mix all the ingredients for the shortcrust pastry and knead it into a dough. Grease a size 26 springform pan with a little butter and roll the dough into a base and a rim. The filling can now be placed in the mold and smoothed out a little. Now distribute the frozen raspberries in the frozen state (otherwise they will be more crispy in the oven). Bake on the middle rack in the oven at approx. 175 ° C for approx. 60 minutes. After 40 minutes, I always turn the temperature down to around 150 ° C.
3. After baking, prepare the icing according to the instructions on the packet and distribute it on the cake. The cake should then be well chilled. I always prepare it the day before and put it in the fridge overnight. Just before serving, I remove the springform pan and serve it nice and cool - it tastes deliciously refreshing!