Little cake with strawberries and sour cream

Name: Little cake with strawberries and sour cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Strawberries; 200-250 g Schmand; 1 TABLESPOON Lemon juice; 1 package Vanillin sugar; 1-2 TABLESPOONS + 50 g sugar; 2 Eggs; 1/8 l Milk; 75 g Flour; 1 knife tip Baking Powder; 7-10 Tbsp Salt; 2-3 TABLESPOONS butter/margarine; 7-10 Tbsp Icing sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Strawberries
200-250 g Schmand
1 TABLESPOON Lemon juice
1 package Vanillin sugar
1-2 TABLESPOONS + 50 g sugar
2 Eggs
1/8 l Milk
75 g Flour
1 knife tip Baking Powder
7-10 Tbsp Salt
2-3 TABLESPOONS butter/margarine
7-10 Tbsp Icing sugar

Directions

1
Wash, clean, drain and chop the strawberries, except for 2
2
Stir the sour cream with lemon juice, vanillin sugar and 1-2 tbsp. sugar until smooth. Fold in strawberry pieces
3
Separate eggs. Stir egg yolks with milk, flour and baking powder until smooth. Beat egg whites and 1 pinch of salt until stiff and fold into the dough
4
Heat 2-3 tablespoons of fat in portions in a coated frying pan. Bake 12-16 cakes of the dough in portions. Keep warm if necessary. Dust the cakes with icing sugar. Serve with sour cream and strawberries