Cranberry and sour cream cake

Name: Cranberry and sour cream cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 250 g Butter or margarine; 1 pinch Salt; 200 g Sugar; 1 package Vanillin sugar; 6 Eggs (size M); 250 g Schmand; 1 package Dessert sauce "Vanilla flavor; 500 g + 1 tablespoon of flour; 1 package Baking Powder; 1 glass (212 ml) Wild cranberries in their own juice; 250 g Icing sugar; 1 TABLESPOON Sugar crystals; 7-10 Tbsp Fat and flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

250 g Butter or margarine
1 pinch Salt
200 g Sugar
1 package Vanillin sugar
6 Eggs (size M)
250 g Schmand
1 package Dessert sauce "Vanilla flavor
500 g + 1 tablespoon of flour
1 package Baking Powder
1 glass (212 ml) Wild cranberries in their own juice
250 g Icing sugar
1 TABLESPOON Sugar crystals
7-10 Tbsp Fat and flour

Directions

1
Cream fat, salt, sugar and vanillin sugar. Stir in the eggs one after the other. Stir in sour cream and sauce powder. Mix flour and baking powder. Gradually stir into the sour cream mixture.
2
Place the cranberries on a sieve and collect the juice. Put some cranberries aside for decoration. Dust the cranberries with 1 tablespoon of flour and carefully fold them into the dough. Pour the dough into a greased and floured rose mould (22 cm Ø; 2.5 litres capacity) (alternatively use a ring cake mould.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. If necessary, cover after 50 minutes of baking time. Remove the cake from the oven and let it cool down on a cake rack for 10 minutes.
4
Turn the cake out of the tin and let it cool down completely. Stir icing sugar and cranberry juice until smooth. Cover the cake with icing and let it dry. Decorate with remaining cranberries and decorate with sugar crystals.