German Raspberry Sour Cream Cake by Rezeptu Xju

Ingredients

• 200 g all-purpose flour (for the shortcrust)
• 75 g granulated sugar (for the shortcrust)
• 1 large egg (for the shortcrust)
• 75 g cold butter, cubed (for the shortcrust)
• 1 tsp baking powder (for the shortcrust)
• 400 g fresh raspberries (for the topping)
• 400 g schmand or sour cream (for the filling)
• 100 g granulated sugar (for the filling)
• 2 large eggs (for the filling)
• 1 pkg vanilla sugar or 1 tsp vanilla extract (for the filling)

Instructions

1. Preheat your oven to 180°C (350°F) and grease a 24cm (9-inch) springform pan.
2. Combine flour, sugar, baking powder, egg, and cold butter in a bowl, kneading until a smooth dough forms.
3. Press the dough into the bottom and up the sides of the prepared pan, chilling in the fridge for 15 minutes.
4. Whisk together the sour cream, sugar, eggs, and vanilla until smooth to create the filling.
5. Distribute the fresh raspberries evenly over the chilled dough base until ready to serve.
6. Pour the sour cream mixture over the raspberries, smoothing the top with a spatula until ready to serve.
7. Bake for 40-45 minutes until the edges are golden and the center is set but slightly wobbly.
8. Cool completely in the pan for at least 2 hours before slicing to ensure the filling sets properly.