Vanilla Cream Cake with Fruit
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 250 g flour
- 1 teaspoon, leveled baking powder
- 100 g suar
- 1 packet vanilla sugar, or tablespoon. vanilla sugar
- 100 g butter
- 1 egg (s)
- 5 tablespoon nuts, mixed or almonds, for sprinkling
For the filling:
- 500 g fruit, approx., Possibly more
- 1 tablespoon lemon juice, (for drizzling apples or pears)
For the cast:
- 400 g sour cream
- 200 g cream
- 1 pck.pudding powder, vanilla
- 100 g suar
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Preheat the oven (180 ° C top and bottom heat).
- For the shortcrust pastry, knead the ingredients together (if the pastry is quite dry, just moisten your hands with cold water), roll out, put in a springform pan (26cm diameter), form a rim about 2.5 cm high, with the almonds or nuts Sprinkle on top to prevent soaking, chill.
- In the meantime, cut the fruit (e.g. apples, pears, berries, apricots, peaches, but also canned fruit such as mandarins) into small pieces, sprinkle the apples or pears with lemon juice.
- For the topping, mix the sour cream, sugar, egg and vanilla pudding with a hand mixer and add the cream.
- Spread the fruit on the base, pour the vanilla cream sauce over it and bake at top and bottom heat at 180 ° C (hot air 160 ° C) for 60 minutes.
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