Creamy with shortcrust base (Print Version)

# Ingredients:

→ Shortcrust Pastry

01 - 1 3/4 cups (225g) all-purpose flour
02 - Pinch of salt
03 - 1/2 cup (100g) sugar
04 - 7 tablespoons (100g) cold butter, cut into pieces
05 - 1 egg

→ Sour Cream Filling

06 - 2 cups (500ml) milk
07 - 1 package vanilla pudding mix (not instant)
08 - 1/3 cup (75g) sugar
09 - 1 3/4 cups (400g) sour cream

→ Topping

10 - 1 pound (500g) raspberries (fresh or frozen)
11 - 1 package clear cake glaze (optional)

# Instructions:

01 - Knead the cold butter, sugar, flour, salt, and egg into a smooth shortcrust pastry. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
02 - Line a springform pan with parchment paper and grease the sides well. Secure the parchment paper by clamping it in place so it doesn't shift later.
03 - Roll out the chilled dough thinly using some plastic wrap to help, and place it in the form. Create a nice edge by pressing the dough up the sides to prevent the filling from overflowing later.
04 - Allow frozen raspberries to thaw slightly, or wash and drain fresh raspberries.
05 - For the filling, mix the pudding powder with sugar and milk in a pot until smooth. Bring to a boil over medium heat, stirring constantly, until the mixture thickens.
06 - Remove the pot from the heat and transfer the pudding to a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Let the pudding cool slightly, then gently fold in the sour cream.
07 - Spread the sour cream mixture evenly over the pastry base and smooth it out. Then distribute the raspberries over the top.
08 - Bake the cake in a preheated oven at 350°F (180°C) conventional heat for 45-60 minutes, until the edge is golden brown and the filling still has a slight wobble.
09 - For more shine, prepare the clear cake glaze according to package instructions and spread it thinly over the raspberries. This will also help keep the raspberries fresh longer.
10 - Allow the cake to cool completely and preferably chill overnight in the refrigerator so it cuts more cleanly.

# Notes:

01 - This creamy raspberry-sour cream cake tastes best well-chilled and is perfect for afternoon coffee gatherings or special occasions.
02 - Frozen raspberries are often less expensive than fresh ones and work excellently in this cake.
03 - When all pudding ingredients are cooked together from the start, there are no lumps - saving time and frustration!
04 - The cake cuts particularly well after being thoroughly chilled overnight in the refrigerator.

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