Vanilla Sour Cream Cake with Shortcrust Pastry
Baking and Desserts • Russian
Description
Vanilla Sour Cream Cake with Shortcrust Pastry
Ingredients
- Butter 5 oz
- Baking Powder 1½ teaspoons
- Wheat Flour 2 cups
- Sour Cream 20 oz
- Farm fresh eggs 4 pieces
- Vanilla salt 0 oz
- Vanillin 1 piece
- Sugar 4 tablespoons
Step-by-Step Guide
Step 1
Grate the cold butter on a coarse grater, add half of the sugar, the egg, sift the flour with the baking powder, and knead the shortcrust pastry by hand, rolling it into a ball.
Step 2
Grease a 24 cm springform pan with butter. Roll out the dough to a thickness of 0.5 cm and transfer it to the pan using a rolling pin. Spread it evenly in the pan, making high edges — this is important!!! (the pie is high and the filling rises during baking!). The edges should be about 6–7 cm high.
Step 3
For the filling, whisk the sour cream with the eggs, vanillin, and sugar until smooth. Pour it over the dough — the edges should be higher than the filling!
Step 4
Bake for 45–50 minutes at 355°F.
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