Sour Cream Cake

OLYMPUS DIGITAL CAMERAThere are quiet a lot of birthdays to celebrate in January therefore the recipe I want present to you today is again for a cake. It is based on the baking book “Badisch backen” from the famous Café Decker in my hometown Staufen. A cosy place with probably the highest density of calories in the whole region. It is adapted to meet the different diet requirements of my family so it is gluten and lactose free but it is still delicious. After Christmas while at my parents I tried the original cake and after tasting ours I have to admit, ours is at least as good.

For the sponge

  • 75 g gluten free flour mix, sieved
  • 85 g caster sugar
  • 45 g butter (lactose free)
  • 3 eggs

For the filling

  • 1200 g sour cream (lactose free and 24% fat)
  • 110 g caster sugar
  • 2 egg yolks
  • 1 pinch of Vanilla bean seeds
  • 600-800 g of canned pears
  • 80 g tapioca starch

For the topping & decoration

  • 1 egg yolk
  • 40 g roasted almond flaks

Preparation:

Grease a 26 cm springform pan and dust with flour. Preheat the oven to 200 C. Melt the butter in a small casserole until fluid. Mix the eggs, sugar and vanilla bean seeds and whisk over a water bath until foamy. Set aside from the water bath and continue to whisk until cold and creamy. Add the flour and carefully combine the mixture with a spatula. Finally carefully add the fluid butter while continuously steering with the spatula. Fill the dough into the form and bake until light brown (20 minutes). After baking let the sponge cool down completely.

Drain the pears carefully and dice them. Put them on the sponge but avoid the borders. Combine the sour cream and sugar in a pot. In a separate bowl combine the egg yolks and the tapioca starch. Cook the sour cream mixture over medium heat while steering, when hot slowly add the starch mixture and cook for 2 minutes or less. Add the filling to the sponge, brush with the remaining egg yolk and bake until golden brown. Remove from springform pan when completely cooled down. Cover the edge with the almonds and serve.

This was the birthday cake for my mother-in-law and at least she pretends that she enjoyed it.