Raspberry Sour Cream or Crème Fraiche Cake

Try this delicious cake recipe:

For the shortcrust pastry, knead all the dough ingredients together with your hands to make a smooth dough. Form it into a ball, wrap it in cling film and leave it to cool for about half an hour. Preheat the oven to 180 °C top and bottom heat. Roll out the dough on a floured work surface, place on a greased springform pan base (28 cm ø) and bake for about 15 minutes. Remove the short pastry base from the pan and cool on a cooling rack.

Separate the eggs for the light sponge cake. Mix the egg yolks with the sugar and vanilla sugar until you have a creamy, whitish mixture. Whip the egg whites until stiff and stir in briefly.

Sift flour with cornstarch and baking powder over the egg mixture and fold in. Preheat the oven to 180 °C top and bottom heat.

Line the bottom of a cake springform pan (28 cm ø) with parchment paper, pour in the batter and bake for about 30 minutes.

Remove the sponge from the pan and cool on a cooling rack. Once cooled, cut through once to make two layers.

Make the dark sponge cake the same way, adding the cocoa to the flour mixture mold.

Spread the short pastry base with the currant jelly and place a light sponge cake slice on top. Place a cake ring (28 cm ø) around it.

For the filling, whisk the sour cream or crème fraiche with sugar and vanilla sugar until smooth and the sugar has dissolved. Whip the cream until stiff.

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