Sour cream cake

Name: Sour cream cake
Cook time: 50 min
Total time: 50 min
Yield: 20
Ingredients: 6 Eggs (size M); 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 500 g Schmand; 425 g Flour; 2 packages Baking Powder; 7-10 Tbsp Grease; 125 g Butter; 100 g Sugar; 1 package Vanillin sugar; 4-5 Tbsp Milk; 100 g whole almonds; 100 g sliced almonds

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 20

6 Eggs (size M)
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
500 g Schmand
425 g Flour
2 packages Baking Powder
7-10 Tbsp Grease
125 g Butter
100 g Sugar
1 package Vanillin sugar
4-5 Tbsp Milk
100 g whole almonds
100 g sliced almonds

Directions

1
For the dough, whisk the eggs, sugar, vanilla sugar and salt until white and creamy. Stir in sour cream. Mix flour and baking powder and stir into the egg-sand mixture. Put the dough on a greased fat pan (38x34 cm) and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level: 2) for about 15 minutes. In the meantime, melt butter for the almond paste in a small pan, stir in sugar and vanillin sugar.
2
Add milk and mix in the almonds. Remove from the heat and carefully spread on the pre-baked cake. Bake the cake for another 12 minutes at the same temperature. Remove from the oven and allow to cool. Serve with whipped cream to taste