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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
Easy

11 min prep · 27 min cook

Sour Cream Fruit Sponge Cake
1350 kcal · per serving
Protein 20g Carbs 171g Fat 64g
Ingredients

What you will need

9 items · serves 1
  • 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.

Method

Steps to cook

8 steps · 27 min cook

  1. Prepare the ingredients. Prepare all the ingredients and preheat the oven to 175 C 👩‍🍳✨

  2. Melt the butter. Carefully melt the butter over low heat; it must not boil

  3. Whisk the eggs with sugar. Whisk the eggs with the sugar into a light foam for about 5 minutes

  4. Add the butter and cream. Add the cooled melted butter and sour cream and briefly whisk until the mixture comes together

  5. Fold in the flour and baking powder. Add the baking powder and flour and fold into the batter

  6. Prepare the baking sheet. Grease a high-sided baking sheet with fat, dust with flour, and shake off the excess flour

  7. 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

  8. Serve with sugar and almonds. Serve, optionally sprinkled with powdered sugar and almond flakes 🍽️✨

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