German Raspberry Cream Cake with Shortcrust Base
Ingredients
Shortcrust pastry
- 270 g all-purpose flour (Type 405)
- 100 g sugar
- a pinch of salt
- 150 g cold butter
- 1 large egg
- butter for greasing the pan
- flour for dusting
Filling
- 2 packets vanilla pudding powder (37 g each)
- 120 g sugar
- 600 ml milk
- 600 g sour cream
- 1 packet vanilla sugar
- 300 g frozen raspberries
Glaze (optional)
- 1 packet red cake glaze
- 30 g sugar
Preparation
Mix flour, sugar, and salt in a bowl. Add cold butter and egg, then knead quickly to form a dough. Flatten the dough, wrap in foil, and chill for 30 minutes.
Whisk pudding powder with sugar and 6 tablespoons of milk until smooth. Heat the remaining milk in a saucepan until boiling, then gradually whisk in the pudding mixture and cook for 1 minute. Transfer to a bowl and set aside.
Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) convection. Grease a 26 cm springform pan. Roll out the chilled pastry on a floured surface to a 30 cm circle and use to line the pan, pressing up the sides to form a 4 cm high edge. Prick the base with a fork and chill.
Stir sour cream and vanilla sugar into the warm pudding mixture. Pour the mixture into the pastry shell and smooth the top. Sprinkle frozen raspberries generously over the top. Bake in the lower third of the oven for 60 minutes. Let the cake cool in the pan for at least 3 hours, preferably overnight.
Glaze (optional)
In a small saucepan, combine the cake glaze powder, sugar, and 200 ml water. Bring to a boil over medium heat, stirring constantly, until thickened. Remove from heat and let cool for 5 minutes.
Pour the warm glaze over the cooled cake, spreading evenly.
