Description
Zarter Mürbeteig trifft auf eine himmlisch cremige Füllung aus Crème fraîche und saurer Sahne. Goldgelb gebacken, duftet der Kuchen verführerisch, schmilzt auf der Zunge und begeistert mit fein-süßer, samtiger Textur.
Ingredients
Scale
- 80 g Zucker
- 80 g Butter
- 200 g Mehl
- 1 Ei
- 1 TL Backpulver
- 1 Päckchen Vanillinzucker
- 2 Becher Crème fraîche
- 2 Becher saure Sahne
- 2 Becher Schlagsahne
- 3 Eier
- 125 g Zucker
- 1 Päckchen Vanillepuddingpulver
- Fett für die Form
Instructions
- Preheat your oven to 160°C (320°F) with fan (Heißluft). Grease a 26 cm springform pan thoroughly with butter or a neutral oil to prevent sticking.
- Prepare the dough: In a mixing bowl, combine 80 g sugar, 80 g softened butter, 200 g flour, 1 egg, 1 teaspoon baking powder, and 1 packet of vanilla sugar. Using your hands or a mixer with dough hooks, knead the ingredients together until a smooth, homogeneous shortcrust pastry forms. If the dough feels sticky, add a little more flour as needed.
- Press the dough evenly into the bottom and slightly up the sides (about 2–3 cm high) of the prepared springform pan. Make sure the crust is evenly distributed, with no holes or thin spots. Set the pan aside while you prepare the filling.
- Prepare the filling: In a large mixing bowl, beat the 3 eggs with an electric mixer or whisk until frothy and light in color. Gradually add 125 g sugar while continuing to whisk, until the mixture becomes thick and creamy.
- Add the 2 cups of crème fraîche, 2 cups of sour cream, and 2 cups of heavy cream (Schlagsahne) to the egg mixture. Mix each ingredient in separately and thoroughly before adding the next. This ensures a smooth and even filling without lumps.
- Sprinkle in the packet of vanilla pudding powder and mix well until the filling is completely smooth and all ingredients are fully incorporated.
- Pour the creamy filling mixture onto the prepared dough base in the springform pan. Use a spatula to spread the filling evenly and smooth the surface.
- Place the filled pan in the preheated oven, on the middle rack. Bake at 160°C (320°F) with fan for about 45 minutes, or until the filling is set and the surface is lightly golden. The center may still wobble slightly when gently shaken, but it will firm up as it cools.
- Optional: About halfway through the baking time (after roughly 20–25 minutes), you can sprinkle ground cinnamon over the top of the cake for extra flavor, if desired.
- Once baked, remove the cake from the oven and allow it to cool in the pan for at least 15–20 minutes before carefully removing the springform ring. Let the cake cool completely to room temperature before slicing and serving, as this will help the filling to set properly.
Notes
For an extra flavor boost, sprinkle ground cinnamon over the cake about halfway through the baking time. Make sure to let the cake cool completely before serving to ensure the filling sets perfectly. This cake can be stored in the refrigerator and tastes even better the next day.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
