{"id":2900,"date":"2023-06-23T19:49:06","date_gmt":"2023-06-23T16:49:06","guid":{"rendered":"http:\/\/www.light-recipes.top\/?p=2900"},"modified":"2023-06-23T19:49:06","modified_gmt":"2023-06-23T16:49:06","slug":"raspberry-sour-cream-cake-just-delicious","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=2900","title":{"rendered":"Raspberry sour cream cake – just delicious"},"content":{"rendered":"\n

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Ingredients (for a 26 springform pan):<\/strong><\/p>\n\n\n\n

Cake base<\/strong> :
\u2013 2 eggs<\/p>\n\n\n\n

\u2013 150 grams of sugar<\/p>\n\n\n\n

\u2013 \u00bd tsp vanilla paste<\/p>\n\n\n\n

\u2013 175 grams of flour<\/p>\n\n\n\n

\u2013 \u00bd pack of baking powder<\/p>\n\n\n\n

\u2013 65 ml OIL<\/p>\n\n\n\n

\u2013 85 ml sparkling water<\/p>\n\n\n\n

Sour cream filling:<\/strong>
\u2013 3 packs of vanilla pudding powder<\/p>\n\n\n\n

\u2013 500ml milk<\/p>\n\n\n\n

\u2013 600 g sour cream<\/p>\n\n\n\n

\u2013 225 grams of sugar<\/p>\n\n\n\n

Raspberry topping:<\/strong>
\u2013 680 g raspberries in a jar<\/p>\n\n\n\n

\u2013 45 g cornstarch<\/p>\n\n\n\n

\u2013 40 grams of sugar<\/p>\n\n\n\n

Also very tasty:  Black Forest cherry from the tin<\/a><\/em><\/p>\n\n\n\n

preparation<\/strong><\/p>\n\n\n\n

For the base, whisk the eggs, salt, sugar and vanilla paste in a bowl. Pour in the oil and stir in.<\/p>\n\n\n\n

Also stir in the sparkling water, then add the flour and baking powder. Stir in the flour and baking powder as briefly as possible so that the dough does not become too dry.<\/p>\n\n\n\n

Line a springform pan with a diameter of 26 cm with baking paper and add the batter. Put the base in the preheated at 150 \u00b0C top and bottom heat for 25-30 minutes<\/p>\n\n\n\n

give oven. Then place the finished base on a cake plate and enclose it with a cake ring.<\/p>\n\n\n\n

For the sour cream, put the sour cream in a saucepan, add the sugar and add a third of the milk.<\/p>\n\n\n\n

Mix everything until there are no lumps, then add the rest of the milk and mix until smooth.<\/p>\n\n\n\n

Gradually add the vanilla powder. Bring the whole thing to the boil on the stove at the highest flame until it is nice and thick and when it has boiled pour it directly over the cake base and smooth it out.<\/p>\n\n\n\n

Allow the cake to cool at room temperature and then place in the fridge. For the raspberry topping, put the raspberry juice in a saucepan.<\/p>\n\n\n\n

Add the sugar, then add the cornstarch and stir until smooth and heat the liquid over high heat until almost boiling.<\/p>\n\n\n\n

Add raspberries as soon as raspberry liquid thickens but before it boils and bring to the boil together. Then put the raspberry topping on the pudding and smooth it out.<\/p>\n\n\n\n

Allow the cake to cool at room temperature, then place in the fridge.<\/p>\n\n\n\n

Video preparation<\/strong> : https:\/\/www.youtube.com\/watch?v=xI-lYenDI_I&ab_channel=CookBakery<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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