Sour cream cake

Name: Sour cream cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 500 g Flour; 1 coated Tsp Baking Powder; 350 g + 1 tablespoon of sugar; 3 packages Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 7-10 Tbsp grated rind of 1 1/2 untreated lemons; 250 g Butter or margarine; 1 Protein (size M); 45 g flaked almonds; 4 sheets Gelatine; 400 g ripened cream; 7-10 Tbsp Juice of 1 lemon; 200 g Whipped cream; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

500 g Flour
1 coated Tsp Baking Powder
350 g + 1 tablespoon of sugar
3 packages Vanillin sugar
1 pinch Salt
2 Eggs (size M)
7-10 Tbsp grated rind of 1 1/2 untreated lemons
250 g Butter or margarine
1 Protein (size M)
45 g flaked almonds
4 sheets Gelatine
400 g ripened cream
7-10 Tbsp Juice of 1 lemon
200 g Whipped cream
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Put flour, baking powder, 250 g sugar, 1 sachet vanillin sugar, salt, eggs, peel of 1/2 lemon and fat in pieces in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes.
2
Grease a springform pan (26 cm Ø) and dust with flour. Divide the dough into 4 pieces. Roll out one piece of dough on the base and place the edge of the springform pan around it. Prick the base several times. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes until golden brown. Leave to cool, remove the base from the tin. Wash the mould and dry well. Bake two more pieces of dough one after the other in the same way to form another 2 cakes. For the last cake base, beat the egg whites until stiff, adding 1 tablespoon of sugar. Fold in the flaked almonds. Spread on the last rolled out cake base. Bake at the same temperature and baking time. Let it cool down
3
Soak gelatine in cold water. Whip the sour cream with the whisk of the hand mixer. Add 100 g sugar, 2 packets of vanilla sugar, grated zest of 1 lemon and juice and stir in. Squeeze the gelatine, dissolve carefully. Stir some cream into the gelatine. Then stir everything into the rest of the cream. Chill for about 30 minutes.
4
When the cream begins to gel, whip the cream until stiff and fold in. Chill again for about 15 minutes. When the cream begins to set, spread on three cake bases. Carefully place them on top of each other. Finally, place the almond base on top. Chill for about 3 days. Serve dusted with icing sugar
5
Waiting time approx. 73 hours