Strawberry and sour cream cake

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 3 Eggs (size M)
  • 225 g Sugar
  • 250 g Whipped cream
  • 350 g Flour
  • 1 package Baking Powder
  • 3 (250 g each) cup of sour cream or 750 g firm sour cream
  • 3 tablespoons (30 g) Sugar
  • 1 package Vanilla flavoured dessert sauce (without cooking)
  • 750 g Strawberries
  • 1 jar(s) (425 ml; separation weight: 250 g) Apricots
  • 100 g Raspberry Jelly
  • 30 g Pistachio kernels
  • 7-10 Tbsp Grease

Directions

  1. 1

    For the dough, beat eggs and sugar until fluffy. Stir in cream. Mix flour and baking powder, sieve over it and fold in. Spread the dough on a greased baking tray (approx. 35 x 40 cm). Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 20-25 minutes.

  2. 2

    Let them cool down. For the icing, mix sour cream, sugar and sauce powder. Wash, clean and halve the strawberries. Drain apricots and cut into slices. Spread the sour cream mixture on the dough. Cover with strawberries and apricots. Warm up the raspberry jelly and pour over the fruit. Leave to cool. Chop the pistachios coarsely and sprinkle over the fruit.

  3. 3

    Spread the sour cream mixture on the dough. Cover with strawberries and apricots. Warm up the raspberry jelly and pour over the fruit. Leave to cool. Chop the pistachios coarsely and sprinkle over the fruit. Results in about 20 pieces

Nutrition Facts

KCAL
290 kcal
CARBS
35 g
FATS
14 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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