Sour cream cake made from several layers of dough with cream
Ingredients
- 100 g butter
- 175 g sugar
- 400 g flour
- 550 g sour cream
- 0.5 tsp baking powder
- 2 tbsp jam
Utensils
- hand mixer
- bowl
- baking paper
- cake ring
Instructions
For the dough
- Whip butter at room temperature with 100 g sugar until fluffy, stir in 250 g sour cream.
- Mix the flour with the baking powder and stir in as well.
- Put the dough in the fridge for 40 minutes.
- Then knead the dough in Divide 5 pieces. Draw a circle with a diameter of 22 cm on the baking paper and distribute 1
- part of the dough evenly over the circle. The dough is sticky, so you can grease the circle a little first.
- Bake the circles in the oven at 180 degrees for about 20-25 minutes. After every 10 minutes of baking, pierce the circle with a fork.
- Bake all 5 bases and allow to cool.
For the cream
- Mix 300 g sour cream with 75 g sugar and raspberry jam.
- Spread the bases with the cream and place in the fridge for 6-10 hours to set.
- The edge of the cake can be decorated with grated chocolate and the top layer as desired.
