Pin it
This raspberry and sour cream cake perfectly blends a crispy shortbread base, smooth vanilla filling, and tangy red fruits. With its perfect sweet-tart balance and silky texture, it wins over all dessert lovers and works great for summer gatherings.
The first time I made this cake, I was blown away by how well the tart raspberries played with the sweet vanilla cream. My family loved it so much that it's now a must-have at all our family get-togethers.
Key Elements
- Shortbread base: This butter-sugar mix creates a crunchy foundation that stays firm despite the moist filling
- Vanilla cream: It gives structure to the filling and a subtle flavor that goes wonderfully with the raspberries
- Thick sour cream: It brings an incredibly velvety texture and slight tanginess that rounds out the flavor profile
- Raspberries: They don't just make the cake look pretty, but add fruity freshness and a pleasant tartness
Pin it
Detailed Steps
- Getting the shortbread right:
- Mix cold butter, flour, salt and sugar until crumbly. Add the egg and knead until you get a smooth dough. Let it rest.
- Preparing the base:
- Roll the dough into a springform pan, shape the edges and chill. Preheat to 180°C.
- Making the creamy filling:
- Cook the custard with milk and sugar, then let it cool. Fold in the sour cream.
- Putting the cake together:
- Spread the filling over the pastry base. Arrange the raspberries evenly on top.
- Baking and finishing:
- Bake for 45-60 minutes, then cool down. Add a glaze if you want.
I've noticed this cake tastes even better after a night in the fridge. The flavors blend perfectly and the cream sets to a firm but still velvety consistency. At family parties, it's always the first to vanish, which is why I often make two at once.
Wonderful Summer Treat
This raspberry and sour cream cake stands out as the perfect summer dessert. The mix of crunchy crust, creamy filling, and juicy raspberries creates a balanced taste that wins over both casual dessert fans and serious food lovers.
Serving Ideas
- Paired with coffee or tea
- With whipped cream
- Topped with fresh raspberries
- Served with vanilla ice cream
Ways to Change It Up
- Try other berries instead
- Add lemon zest or vanilla to the dough
- Flavor the cream with tonka bean
- Mix cinnamon into the shortbread
Pin it
Storage
- Keeps 3-4 days in the fridge
- Store in the pan or under a dome
- Not suitable for freezing
After making this cake many times, I can say it's one of my absolute favorites. The balance between the crunchy base, creamy filling, and fruity raspberry freshness makes it a dessert that never gets old and delights with every bite. Try it and let yourself be won over by this flavor explosion!
Frequently Asked Questions
- → Can I swap the raspberries for other fruits?
- Absolutely! Strawberries, blueberries, or a mix of berries work great too.
- → Why isn’t my cake setting properly?
- The pudding needs to cook thoroughly and cool fully. Leaving it in the fridge overnight helps a lot.
- → Is the fruit glaze necessary?
- Not at all. The glaze just adds shine and keeps the raspberries from drying out.
- → How long does the cake stay fresh?
- Keep it chilled, and it’ll last about 3-4 days. Make sure to cover it to prevent it from drying.
- → Can I freeze this cake?
- Of course! Let it cool completely, slice it, then freeze. Just thaw in the fridge overnight.
- → Why should the dough be chilled?
- Cold dough is easier to handle. It also bakes better without losing shape.