🍰 Light Raspberry Cream Cake with Sour Cream

Name: Light Raspberry Cream Cake with Sour Cream
Total time: 100 min
Yield: 4 servings
Ingredients: 100 g flour; 4 egg(s) (room temperature); 120 g sugar; 1 pinch(es) salt; 40 g cornstarch; 1.5 tsp baking powder; 200 g sour cream; 300 g raspberries (fresh or frozen); 80 g sugar; 1 packet vanilla sugar; 30 g gelatin fix (cold-soluble (instant gelatin), or agar-agar, please follow package instructions!); 200 g cream; 200 g raspberries (fresh, up to 250 g max, 80 g of which go into the cream, the rest is for decoration); 300 g cream; 2 packet(s) cream stabilizer; 1 packet vanilla sugar; chocolate shavings (white); powdered sugar

420 kcal · 100 min · 4 servings

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Ingredients

100 g flour
4 egg(s) (room temperature)
120 g sugar
1 pinch(es) salt
40 g cornstarch
1.5 tsp baking powder
200 g sour cream
300 g raspberries (fresh or frozen)
80 g sugar
1 packet vanilla sugar
30 g gelatin fix (cold-soluble (instant gelatin), or agar-agar, please follow package instructions!)
200 g cream
200 g raspberries (fresh, up to 250 g max, 80 g of which go into the cream, the rest is for decoration)
300 g cream
2 packet(s) cream stabilizer
1 packet vanilla sugar
chocolate shavings (white)
powdered sugar

Instructions

1. Beat the eggs in a bowl until they are foamy.
2. Add the sugar gradually and continue beating until the mixture looks light and thick.
3. Sift flour, cornstarch, salt, and baking powder over the egg mixture.
4. Gently fold in the dry ingredients briefly to keep the air in the batter.
5. Pour the batter into a 24-centimeter springform pan lined with baking paper.
6. Bake the base at 160 degrees Celsius (convection mode) for 35 to 40 minutes.
7. Allow the baked sponge cake base to cool down completely.
8. Puree fresh or thawed frozen raspberries with vanilla sugar and sugar.
9. Press the puree through a fine sieve into a large bowl.
10. Stir the sour cream thoroughly into the raspberry puree.
11. Add instant gelatin to help the cream set later.
12. Whip the cream.
13. Gently fold the whipped cream into the cream mixture to make it airy.
14. Place the cake base upside down on a cake plate.
15. Slice the base horizontally into two halves.
16. Place an adjustable cake ring around the base to prevent the cream from leaking.
17. Spread the cream over the bottom layer of the base.
18. Cover the cream with the top half of the base.
19. Chill the cake in the refrigerator for about 5 hours until the cream is firm.
20. Remove the cake ring.
21. Mix cream stabilizer with vanilla sugar.
22. Add the mixture to the cream while whipping.
23. Puree raspberries and press them through a fine sieve.
24. Stir the raspberry puree into the whipped cream.
25. Spread this mixture over the cake.
26. Decorate the cake with white chocolate shavings or flakes.
27. Add fresh raspberries as decoration.
28. Lightly dust the cake with powdered sugar.

Nutrition per serving

kcal: 420
Protein: 7 g · Fett/Fat: 30 g · Carbs: 36 g