Description
Omas Sahne-Kuchen begeistert mit zart mürbem Teig, einer cremig samtigen, leicht säuerlichen Füllung und einer goldgelben, zarten Puddingdecke. Jeder Bissen vereint sanfte Süße und feine Vanillenoten zu purem Genuss.
Ingredients
Scale
- 400 g Mehl
- 200 g Butter oder Margarine
- 150 g Puderzucker
- 1 Prise Salz
- 2–3 EL Milch
- 1 Ei
- 600 ml saure Sahne
- 2 Pck. Puddingpulver
- 150 g Zucker
- 500 ml Milch
- 1 St. Zitrone – die Schale und der Saft davon
Instructions
- Begin by sifting 400 grams of flour into a large mixing bowl to ensure there are no lumps and to aerate the flour. Add 200 grams of softened butter or margarine cut into small pieces, a pinch of salt, and one whole egg into the bowl. Using your hands or a mixer, knead these ingredients together to form a smooth dough. If the dough feels too dry or crumbly and does not hold together well, gradually add 2 to 3 tablespoons of milk, mixing continuously until the dough is pliable and can be rolled out easily without tearing.
- Once the dough has formed a cohesive ball, wrap it tightly in plastic wrap or cling film to prevent it from drying out. Place the wrapped dough in the refrigerator for at least 30 minutes. This chilling process allows the butter to firm up and the gluten in the flour to relax, making the dough easier to roll out later.
- While the dough chills, prepare the cream filling. In a medium saucepan, combine 500 ml of milk, 150 grams of sugar, and 2 packets of pudding powder. Stir well to dissolve the pudding powder into the milk and sugar mixture. Heat the saucepan over medium heat, stirring constantly until the mixture thickens into a smooth, thick pudding. Once thickened, remove from heat and cover the surface of the pudding directly with a piece of plastic wrap to prevent a skin from forming. Let the pudding cool to room temperature.
- After the pudding has cooled, gently fold in 600 ml of sour cream, along with the zest and juice of one lemon. Mix thoroughly until the cream mixture is smooth and evenly combined, infusing the filling with a fresh, citrusy flavor.
- Remove the dough from the refrigerator and divide it into two equal halves. On a clean, lightly floured surface, roll out one half to fit a greased and floured baking tray measuring approximately 20 by 30 centimeters. Carefully transfer the rolled dough onto the prepared baking tray, smoothing it out evenly. Spread the prepared cream filling evenly over the dough base, making sure to cover the entire surface.
- Roll out the second half of the dough to the same size as the first and gently place it on top of the cream layer, sealing the edges by pressing them together lightly to prevent the cream from leaking during baking.
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Place the assembled cake in the oven and bake for about one hour. Keep an eye on the cake as it bakes; the top should turn a light golden brown and the filling should be set but still creamy. Avoid opening the oven door frequently to maintain a steady temperature.
- Once baked, remove the cake from the oven and allow it to cool completely in the baking tray. After cooling, dust the top generously with powdered sugar for an elegant and sweet finishing touch. Slice and serve the cake at room temperature for the best taste and texture.
Notes
For the best flavor and texture, use real butter instead of margarine. When rolling out the dough, ensure your surface and rolling pin are lightly floured to prevent sticking. The lemon zest and juice add a refreshing note to the creamy filling, but you can adjust the amount of lemon to your taste. Keep an eye on the cake while baking to avoid over-baking, as oven temperatures may vary. Letting the cake cool fully before dusting with powdered sugar helps it set perfectly and makes cutting easier.
- 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
