Vanilla Sour Cream Cake with Shortcrust Pastry

Baking and Desserts | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Vanilla Sour Cream Cake with Shortcrust Pastry

Ingredients

Butter - 7.1 oz
Baking Powder - 1½ teaspoons
Wheat Flour - 2 cups
Sour Cream - 17.6 oz
Farm fresh eggs - 4 pieces
Vanilla salt - 1.1 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!