A great cake recipe for any occasion:
Base: All ingredients should be at room temperature. Grease baking pan (26 cm ø) or line with parchment paper. Put the softened butter in a large wide-mouth mold. Beat with a mixer until creamy. Add the sugar and stir until melted.
Then add eggs and beat butter, sugar and eggs until thick. Sift flour and baking powder on top – this will prevent lumps. Stir in flour briefly with a few strokes of the beater. Pour the dough into the baking pan. Bake at 175 °C for approx. 15 min (fan oven) until it is leisurely firm.
Topping: Take about 6 tbsp. of the milk and pour into a shaker.
Bring the remaining milk to the boil. Add the pudding powder and sugar to the shaker form and shake until smooth, then add to the boiling milk. Gently churn the pudding over a low heat. Stir constantly, otherwise it will set. Cool the pudding a little bit, then fold in the sour cream or crème fraiche. Now spread the mixture on the pre-baked cake and bake repeatedly for 15-20 minutes at 175 degrees until firm and golden. For ovens without convection, the baking time is extended by 5-10 min.
Cool cake repeatedly and now decorate with the fruits of your choice. Finally, prepare the cake glaze according to package directions and pour over the top.
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