Sour Cream Cake

November 26, 2013

It is hard to believe that this cake is good for you. The first time I tried it, I was in love!

For the pie bottom:
65 g butter (Vegan: margarine)
65 g sugar
150 g flour
1 teaspoon baking powder and soda each
1 egg (V: replacement for one egg)
For the topping:
½ l of any milk (dairy, almond, soy)
2 pack. vanilla pudding for cooking
400 g sour cream (v: 600 g soyghurt)
400 g plain joghurt without gelantin (v: 200 g vegan creamer)
fresh or canned fruit like peaches, mandarin oranges, blackberries, blueberries etc.
200 g sugar (for the north American sweet tooth 250 g)

Preparation: 1. For the pie bottom, mix all ingredients and press into a greased spring pan. 2. Blend a bit of milk with vanilla pudding powder, when blended mix with rest of the milk and all other ingredients 3.Pour mixture on pie dough (you need a pan that is really tight) 4. Bake for approx. one hour at 330 F (top should be golden browned) 5. Turn of the oven, let sit for at least 6 hours – cream will thicken to a wonderful texture

Nutritions

Calories
431

Sodium
238mg
9% DV

Fat
18g
28% DV

Protein
6g
13% DV

Carbs
61g
20% DV

Fiber
3g
15% DV