Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup Schmand (sour cream)
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the springform pan and set aside.
2. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter and egg. Mix until the dough comes together.
3. Press the dough into the bottom of the prepared pan, making sure it is evenly distributed.
4. In another mixing bowl, whisk together the Schmand, heavy cream, sugar, eggs, and vanilla extract until smooth.
5. Pour the Schmand mixture over the dough in the pan.
6. Bake for 45-50 minutes or until the top is golden brown and the filling is set.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes.
8. Remove the sides of the pan and let the cake cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 420
Fat per serving: 25g
Saturated fat per serving: 15g
Cholesterol per serving: 150mg
Sodium per serving: 160mg
Carbohydrates per serving: 42g
Fiber per serving: 1g
Sugar per serving: 22g
Protein per serving: 7g
Substitutions for ingredients:
- You can use Greek yogurt instead of Schmand.
- You can use half-and-half instead of heavy cream.
Variations:
- Add fresh berries or fruit on top of the cake before serving.
- Add a layer of jam or fruit preserves between the dough and Schmand filling.
- Add a sprinkle of cinnamon or nutmeg to the dough mixture.
Tips and tricks:
- Make sure the dough is evenly distributed in the pan to ensure even baking.
- Let the cake cool completely before slicing to prevent the filling from being too runny.
- Store the cake in the refrigerator for up to 3 days.
Storage instructions:
Store the cake in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cake in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter. Dust with powdered sugar before serving.
Garnishes:
Garnish with fresh berries or fruit.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the filling is too runny, bake the cake for an additional 10-15 minutes.
- If the dough is too crumbly, add a tablespoon of water at a time until it comes together.
Food safety advice:
Make sure to store the cake in the refrigerator and discard any leftovers after 3 days.
Food history:
Schmand-Sahne-Kuchen is a traditional German cake that is typically served during special occasions and holidays.
Flavor profiles:
This cake has a sweet and creamy filling with a buttery and slightly sweet crust.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Rich, Creamy, Sweet, Vanilla, Vanilla-Flavored