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This raspberry sour cream cake is the perfect combination of crispy shortcrust pastry, creamy vanilla sour cream filling, and fruity raspberries. With its balanced sweet-sour ratio and silky texture, it convinces every cake lover and is ideally suited for summer coffee gatherings.
When I baked this cake for the first time, I was thrilled by how well the tangy raspberries harmonize with the sweet vanilla sour cream. My family was so impressed that the cake has since become a standard recipe at family celebrations.
Key Components
- Shortcrust pastry: The butter-sugar dough forms the perfect crispy base that remains stable despite the moist filling
- Vanilla pudding cream: Gives the filling stability and a delicate vanilla flavor that harmonizes wonderfully with the raspberries
- Sour cream: Provides the irresistibly creamy texture and brings a slight acidity that rounds out the flavor profile
- Raspberries: Give the cake not only its attractive appearance but also a fruity freshness and pleasant acidity
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Detailed Preparation
- Perfect the shortcrust pastry:
- Process cold butter, flour, salt, and sugar into a crumbly dough. Add egg and knead until smooth. Let the dough rest.
- Prepare the base:
- Line springform pan with dough, form an edge, and chill. Preheat to 180°C (356°F).
- Prepare creamy filling:
- Cook vanilla pudding with milk and sugar, let cool. Fold in sour cream.
- Assemble cake:
- Spread filling on pastry base. Arrange raspberries evenly on top.
- Bake and finish:
- Bake for 45-60 minutes, let cool. Optionally add cake glaze.
I've found that this cake tastes best when it has been allowed to sit in the refrigerator overnight. The flavors then combine perfectly and the cream gets a wonderfully firm yet creamy consistency. At family celebrations, it's always eaten first, which is why I often now bake two of them.
Summery Cake Experience
This raspberry sour cream cake is the perfect interpretation of a classic summer cake. The combination of crispy shortcrust pastry, creamy sour cream mixture, and fruity raspberries offers a balanced taste experience that convinces both cake lovers and critical connoisseurs.
Serving Tips
- Classic with coffee or tea
- With whipped cream
- Garnished with fresh raspberries
- With vanilla ice cream as dessert
Variation Possibilities
- Use other berries
- Lemon zest or vanilla in the shortcrust pastry
- Tonka bean in the sour cream
- Cinnamon in the shortcrust pastry
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Storage
- Keeps in the refrigerator for 3-4 days
- Store in springform pan or under dome
- Do not freeze
After many preparations of this cake, I can say that it is one of my absolute favorites. The balance between the crispy base, the creamy filling, and the fruity freshness of the raspberries makes it a cake that never gets boring and delights time and again. Try it and convince yourself of this taste experience!
Frequently Asked Questions
- → Can I use other fruits?
- Yes, you can replace the raspberries with other berries or fruits. Strawberries, blueberries or a mix of different berries work very well.
- → Why isn't my cake setting?
- The pudding must be cooked long enough and then cool thoroughly. It's best to put the finished cake in the refrigerator overnight.
- → Is the cake glaze really necessary?
- No, the cake glaze is optional. It gives the raspberries a nice shine and protects them from drying out, but it's not absolutely necessary.
- → How long does the cake keep?
- Stored in the refrigerator, the cake keeps for about 3-4 days. It's best to cover it well so it doesn't dry out.
- → Can I freeze the cake?
- Yes, you can freeze the completely cooled cake in portions. To thaw, simply place in the refrigerator overnight.
- → Why does the dough need to be chilled?
- Chilling makes the shortcrust pastry firmer and easier to handle. It also prevents the dough from melting too quickly during baking and losing its shape.