sour cream cake

INSTRUCTIONS

Mix 4-5 tablespoons of the milk in a bowl with the sugar and the pudding powder. Put the remaining milk in a pan and bring to the boil. Stir in the pudding powder and thicken the pudding for about 1 minute. Cover the surface with cling film and leave to cool. You can continue to use it cold or slightly warm.

step 2

Knead the ingredients for the shortcrust pastry into a smooth ball. Wrap it in cling film and chill the dough for about 30 minutes. Then roll it out thinly on a little flour and line your springform pan with it.

In the meantime, preheat the oven to 180 degrees top/bottom heat.

step 3

Stir the sour cream into the cold vanilla pudding. Spread the filling over the dough in the tin.

Bake the cake for 45 minutes and then let it cool.

Step 4

Spread the berries on the cold cake. Mix the cake glaze powder with the sugar in a saucepan. Mix everything with the cold water. Heat everything and let it simmer for about 30 seconds. Spread the cake glaze over the berries and cool the cake for at least another half hour.

It tastes best if you let it rest overnight.