Berry sour cream cake

Name: Berry sour cream cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 200 g Flour; 80 g Sugar; 1 package Vanillin sugar; 100 g Butter; 1 pinch Salt; 125 red currants, blueberries and raspberries; 400 g Schmand; 4 Eggs (size M); 1 package Sauce powder "Vanilla flavor" without cooking; 7-10 Tbsp pulp of 1 vanilla pod; 50 g Sugar; 7-10 Tbsp Fat and breadcrumbs; 6 Apricots (alternatively 12 halves from the can)

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

200 g Flour
80 g Sugar
1 package Vanillin sugar
100 g Butter
1 pinch Salt
125 red currants, blueberries and raspberries
400 g Schmand
4 Eggs (size M)
1 package Sauce powder "Vanilla flavor" without cooking
7-10 Tbsp pulp of 1 vanilla pod
50 g Sugar
7-10 Tbsp Fat and breadcrumbs
6 Apricots (alternatively 12 halves from the can)

Directions

1
For the base, knead all ingredients until crumbly. Set aside. Rinse berries in cold water and drain on kitchen paper. For the sour cream mix sour cream, eggs, sauce powder, vanilla pulp and sugar. Grease the bottom of a springform pan (26 cm Ø), place the dough on top and press down evenly.
2
Sprinkle the cake base with breadcrumbs. Spread half of the berries on top. Pour sour cream over it. Bake the cake in a preheated oven (electric: 200 °C/ gas: level 3) for 35-40 minutes. Remove and let it cool on a cake rack. In the meantime, blanch the apricots hot, skin and halve them. Remove stones and cut halves into slices. Remove the cake from the tin. Cover with the remaining berries and apricot slices.
3
Remove and let it cool on a cake rack. In the meantime, blanch the apricots hot, skin and halve them. Remove stones and cut halves into slices. Remove the cake from the tin. Cover with the remaining berries and apricot slices. Results in about 12 pieces