Raspberry Sour Cream Crumble Cake
A fruity, creamy, and crunchy crumble cake with raspberries and a sour cream filling that is quick to prepare.
By Magdalena Strasser
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Servings: 12
Tags: Cake, Dessert, Baking, Vegetarian, Easy, Pastry, Sweet Dish
Ingredients
- 350 g Flour
- 1 piece Egg
- 150 g Sugar
- 125 g Butter
- 2 tsp Baking powder
- pinch Salt
- 1 piece Vanilla sugar
- 800 g Raspberries
- 4 piece Sour cream
- 0.5 piece Lemon
- 80 g Sugar
- 1 piece Vanilla pudding powder
Instructions
- 1. Process all ingredients for the crumble (flour, egg, sugar, butter, baking powder, salt, and vanilla sugar) into crumbles. This works best using the dough hook of a stand mixer.
- 2. For the cream, mix the sour cream, lemon juice, sugar, and vanilla pudding powder until smooth. Then, carefully fold in the raspberries.
- 3. Line a springform pan (28 cm) with parchment paper or grease it.
- 4. Place half of the crumble mixture into the pan and press down firmly to form the base.
- 5. Spread the raspberry sour cream mixture evenly over the base.
- 6. Sprinkle the remaining crumbles over the cream as a topping.
- 7. Bake the cake in a preheated oven at 170 degrees Celsius (convection) for about 1 hour until golden brown.
- 8. Allow to cool completely before serving and enjoy.