Description
Cremig-zarter Rahmkoch: goldgelb gebacken, mit seidiger, luftiger Textur. Süß und fein-säuerlich im Geschmack, schmilzt auf der Zunge. Die karamellisierte Oberfläche verführt mit sanftem Vanilleduft.
Ingredients
Scale
- 4 eggs
- 6 tablespoons sugar
- 1 cup sour cream
- 2 tablespoons flour
Instructions
- Preheat your oven to 220°C (428°F) and lightly grease an ovenproof baking dish or casserole to prevent the batter from sticking.
- Separate the eggs carefully, placing the egg whites in a large mixing bowl and the yolks in a separate smaller bowl.
- Using an electric mixer or a whisk, beat the egg whites until they start to stiffen. Gradually add the sugar while continuously beating, and continue until the mixture forms stiff, glossy peaks.
- Gently add the egg yolks to the whipped egg white and sugar mixture. Fold them in carefully with a spatula or whisk, trying not to deflate the egg whites.
- Add the sour cream and flour to the egg mixture. Stir gently with a spatula or whisk until all ingredients are thoroughly combined and you have a smooth, airy batter.
- Pour the prepared batter evenly into the greased baking dish, smoothing the top with a spatula.
- Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the Rahmkoch is puffed up and a deep golden brown color on top. The surface should be set, and a toothpick inserted in the center should come out clean.
- Remove the Rahmkoch from the oven and serve it immediately while still warm, either in slices or scooped directly from the dish.
Notes
Tip: For a fruity variation, fold fresh raspberries or other berries into the batter before baking. Serve the Rahmkoch warm, optionally dusted with powdered sugar, or accompanied by a fruit compote for extra flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
