Sour Cream Fruit Sponge Cake
By chef Gulasch
A traditional dessert, just like grandma used to make. In this version from Marketa's oven with sour cream and forest berries
- 38 min
- total
- Easy
- level
11 min prep · 27 min cook
What you will need
-
Sour Cream 50 g -
Forest Berries 50 g -
Eggs 1 pcs -
Semi-coarsed flour 75 g -
Sugar 47.5 g
-
Butter 40 g -
Vanilla sugar 0.25 pcs -
Baking powder 0.25 pcs -
Almonds 10 g
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and preheat the oven to 175 C 👩🍳✨
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Melt the butter. Carefully melt the butter over low heat; it must not boil
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Whisk the eggs with sugar. Whisk the eggs with the sugar into a light foam for about 5 minutes
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Add the butter and cream. Add the cooled melted butter and sour cream and briefly whisk until the mixture comes together
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Fold in the flour and baking powder. Add the baking powder and flour and fold into the batter
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Prepare the baking sheet. Grease a high-sided baking sheet with fat, dust with flour, and shake off the excess flour
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Pour in the batter, add the fruit, and bake. Pour the batter onto the baking sheet, add the fruit, and bake in the oven at 175 C for about 20-30 minutes, until the surface is golden and a skewer inserted comes out dry
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Serve with sugar and almonds. Serve, optionally sprinkled with powdered sugar and almond flakes 🍽️✨
Ratings and comments
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