Sour cream cake

Name: Sour cream cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 500 g Flour; 1 coated Tsp Baking Powder; 250 g + 1 tablespoon + 100 g sugar; 3 packages Vanillin sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated peel of 1 1⁄2 Organic lemons + 6 tablespoons juice; 2 eggs + 1 egg white (size M); 250 g cold butter/margarine; 7-10 Tbsp Fat and flour; 45 g flaked almonds; 4 sheets white gelatine; 400 g ripened cream; 200 g Whipped cream; 7-10 Tbsp Icing sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

500 g Flour
1 coated Tsp Baking Powder
250 g + 1 tablespoon + 100 g sugar
3 packages Vanillin sugar
7-10 Tbsp Salt
7-10 Tbsp grated peel of 1 1⁄2 Organic lemons + 6 tablespoons juice
2 eggs + 1 egg white (size M)
250 g cold butter/margarine
7-10 Tbsp Fat and flour
45 g flaked almonds
4 sheets white gelatine
400 g ripened cream
200 g Whipped cream
7-10 Tbsp Icing sugar

Directions

1
Put flour, baking powder, 250 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, the rind of 1⁄2 lemon, 2 eggs and fat in pieces in a bowl. Knead everything first with the dough hooks of the hand mixer, then briefly with your hands until smooth (photo).
2
Cover the dough and chill for about 30 minutes.
3
Grease the springform pan bottom (26 cm Ø) and dust with flour. Divide dough into 4 pieces. Dust one piece of dough with some flour and roll it out on the bottom of the mould (photo). Close the edge of the mould.
4
Prick the pastry base several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 12-15 minutes. Let the base cool down a little and remove from the pan.
5
Bake 2 more bases in the same way.
6
Roll out the 4th piece of dough in the same way, enclose the rim of the mould. Beat 1 egg white and 1 pinch of salt until stiff, while pouring in 1 tablespoon of sugar. Spread the beaten egg white on the base (photo). Sprinkle with almonds.
7
Bake for 12-15 minutes. Leave to cool.
8
Soak the gelatine in cold water. Whip the sour cream briefly with the whisk of the hand mixer. Stir in 100 g sugar, 2 packets of vanilla sugar, the rest lemon zest and juice. Squeeze out the gelatine, dissolve at low heat.
9
Stir about 4 tablespoons of cream into the gelatine (photo). Then stir into the rest of the cream. Chill for about 30 minutes until it starts to gel.
10
Whip cream until stiff, fold in. Chill the cream for about 20 minutes. As soon as it begins to set, spread 1⁄3 on the first base. Place the 2nd and 3rd cake base one after the other on top, spread 1⁄3 cream on each (photo).
11
Place the almond base on top. Cover the cake and keep it cold for three days (see tip on the left). Dust with icing sugar.