Dough:

• 200 g of flour
• 70 g of sugar
• 1 packet of Dr. Oetker baking powder
• 1 packet of Dr. Oetker vanilla sugar
• 70 g of butter (room temperature)
• 1 egg

Filling:

• 700 ml of milk
• 3 packets of Dr. Oetker vanilla pudding powder
• 250 g of sugar
• 800 g of sour cream

Other:

• 400 g of frozen raspberries
• 1 packet of Dr. Oetker clear cake glaze
• Whipped cream for decoration (optional)

Preparation:

1. Dough: In a bowl, mix flour, baking powder, sugar, vanilla sugar, softened butter, and egg. Knead the dough until it can be shaped and then roll it out. Transfer the dough to a greased 28 cm diameter baking tin.
2. Filling: Mix 150 ml of milk with the pudding powder, and bring the remaining milk to a boil with sugar. Once the milk boils, add the pudding mixture and cook until it thickens. Remove from the heat and immediately stir in the sour cream.
3. Assembly: Spread the prepared filling over the dough, then add raspberries. Bake in a preheated oven at 170°C for 70 minutes.
4. Final Steps: After baking, let the cake cool, then prepare the glaze according to the instructions on the packet and pour it over the cake. Leave in the refrigerator overnight before serving.

This way, the prepared sour cream cake will be a real treat for all lovers of refreshing and creamy cakes. Original recepie you can fin on this page Mileram torta