Raspberry-Sour Cream Cake

Let me share with you my top favourite and reliable cake. It is passed on from my mother and grandmother.

It is the raspberry - sour cream cake. Even if you are not a fan of sour cream, you will love it here. The tartness undertone of the raspberries is counteracted with the sweet sour cream. The cake is dense and yellow and very hard to get wrong!

If you have any questions, just let me know in the comments!

6 large eggs

1 cup sugar

200 grams melted butter

2 tablespoons sour cream

2 and 1/3 cup all purpose flour

2 and 1/2 teaspoon baking powder

You will also need:

2 cup sour cream

1 cup sugar

600 grams frozen rasberries. (1 bag)

You will also need:

a bowl, hand mixer, and 9 x 13 inch baking pan. It does not have be glass.

Cut out a piece of baking parchment paper to fit the bottom of the pan. Oil the sides and the paper with a brush and oil.

Beat eggs and sugar on high for 5 minutes.

Add melted butter and sour cream.

My Note: I used whipping cream instead of butter. Butter is best though.

In a bowl, mix together baking powder and flour. Add flour to the batter and beat on low until smooth.

The consistency of the batter is pretty thick.

Using a spatula, transfer the batter to the oiled and paper lined baking pan. Smooth the top.

Bake at 380 F for 25-30 minutes. Check readiness with a long wooden pick. It should come out clean.

My note: If your oven is very precise, set it to 370. My oven is lazy.

The cake is very dense and deliciously yellow.

Using a knife, make a frame inside the cake. Leave 1/2 inch at the edges. Do not cut through! Carve out the inside - about 1/2 inch deep. Save the cutout cake pieces in a bowl.

You will need one bag of frozen raspberries. It is 600 grams.

Open the bag and dump out the raspberries in the cutout frame. Spread them out evenly.

Beat 2 CUPS SOUR CREAM with 1 CUP SUGAR for 4 minutes.

Spread the beaten sour cream on top of the raspberries. You can cover the edges too if you want.

Crumble the set aside cake pieces with your hands until they are fine.

Sprinkle the crumbs over the raspberries to cover.

Cover and let the cake sit overnight in the refrigerator.

If you need it for the evening party, then just set it out in a cool place to become just right!

Enjoy and Thank you!

This is how the cake base looks when you take away the raspberries. It becomes moistened with raspberry juice and creamy sour cream...