At home, where I am coming from at Lake Constance, we had/have a bakery that makes a delicious sour cream cake. So good! Dunno if they are still doing it cause I haven’t been there in ages, but it was really good! My brother used to work in that bakery and sometimes he brought some of that cake home… or my mom had to get some, cause I was asking for it a lot ;) Since I moved to Berlin and started to bake more and more, I am trying to make that exact cake in my own kitchen. I failed so far… this one is a failure too. A good one though… ;P
I tried many different kinds of filling, but the texture was never quite right. Not right for me though. I want a very specific texture for that cake and haven’t managed to get it right so far. All the cakes I made while testing were really delicious cakes, but just not the way I wanted. Not how the original one was…
The base of this one here is perfect. At least that I have accomplished :P It’s flaky, not too sweet… exactly how it should be. I tried a different one before with yeast dough – absolutely not what I wanted ;) So this crust will be the base for any future attempts to make the perfect “Rahmkuchen”! For sure! The Filling on the other side… not quite what I wanted. The flavors are great and close to what I expected. You can taste the sour cream and the cinnamon – but the texture is off for me. I did not want something similar to a cheesecake. I wanted something more creamy… it’s hard to describe ;)
Well… I guess I have to continue testing and eating more cake! Bummer! :P If you want to try it for yourself, make the cakes at home and then tell me how you like it. I am pretty sure you gonna like this one here. Even though it’s not what I expected, it is still an awesome cake! Pretty sure you gonna like it!
My first two attempts can be found here: Badischer Rahmkuchen 1.0 and Rahmkuchen 2.0 (the one with the yeast dough base). Be warned! The postings are a bit old already and so are the pictures. You could say it’s “vintage” – I’d say ugly :P
Soon there will be a version 4.0. I think I know now what to change in the filling to get the right texture. Keep your fingers crossed! ;)
INGREDIENTS / ZUTATEN
1 1/2 cups (200g) all-purpose flour
1/2 cup (60g) confectioners’ sugar
1 pinch of salt
3.5 oz. (100g) cold butter
1 medium egg (cold)
For the filling:
21 oz. (600g) sour cream
7 oz. (200g) heavy cream
2 tsp. vanilla extract
1/2 cup (100g) sugar
2 EL all-purpose flour
3 medium eggs
1 tbsp. sugar
1/2 tsp. ground cinnamon
200g Mehl (Type 405)
60g Puderzucker
1 Prise Salz
100g Butter, kalt
1 Ei (M), kalt
Für die Füllung:
600g Sauerrahm
200g Sahne
2 TL Vanille Extrakt
100g Zucker
2 EL Mehl (Type 550)
3 Eier (M)
1 EL Zucker
1/2 TL Zimt
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). Add the sour cream, heavy cream, and vanilla extract to a large bowl and mix until well combined. Mix the sugar with the flour and add to the bowl, mix in. Whisk the eggs, add to the bowl and mix in as well until you get a smooth mixture. Set aside. Mix the sugar and cinnamon and set aside.
3. Line a springform tin or pie dish (10 inches) with baking parchment and grease lightly. Roll out the dough on a floured surface to a round slightly larger than the tin. Transfer to the tin and press to the bottom and sides – the edges should be at least 1.2 inches high. Prick the bottom several times with a fork, then pour the filling into the prepared base. Bake for about 40-45 minutes until the cake got some nice color and is wobbling only slightly in the center when moved. Take out of the oven and immediately sprinkle with the sugar-cinnamon mixture. Let cool down completely in the tin.
2. Den Backofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Für die Füllung den Sauerrahm mit der Sahne und Vanille Extrakt in einer großen Schüssel verrühren. Den Zucker mit dem Mehl vermischen, zur Schüssel dazugeben und gut unterrühren. Die Eier verquirlen und ebenfalls mit den restlichen Zutaten verrühren, bis eine homogene Masse entsteht. Zur Seite stellen. Zucker und Zimt vermischen und ebenfalls zur Seite stellen.
3. Eine 26cm Springform (oder Pieform) mit Backpapier auslegen und die Seiten leicht einfetten. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen. Teig in die Form legen und einen gleichmäßigen Rand festdrücken (etwa 3cm). Den Boden mit einer Gabel mehrmals einstechen. Die Füllung auf den Boden geben und dann für etwa 40-45 Minuten backen. Der Kuchen sollte etwas Farbe bekommen haben und in der Mitte noch ein wenig wackeln, wenn man an der Form rüttelt. Aus dem Ofen nehmen und mit der Zucker-Zimt-Mischung bestreuen und in der Form komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Easy Sour Cream Cake (German Rahmkuchen)
- Prep Time: 00:30
- Cook Time: 00:45
- Total Time: 02:00
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: Germany
- Diet: Vegetarian
Description
A classic bake from the south of Germany. Badischer Rahmkuchen aka. German Sour Cream Cake. So creamy and delicious! You will love it!
Ingredients
For the dough:
1 1/2 cups (200g) all-purpose flour
1/2 cup (60g) confectioners’ sugar
1 pinch of salt
3.5 oz. (100g) cold butter
1 medium egg (cold)
For the filling:
14 oz. (400g) sour cream
7 oz. (200g) crème fraîche
7 oz. (200g) heavy cream
2 tsp. vanilla extract
1/2 cup (100g) sugar
1/3 cup (40g) cornstarch
3 medium eggs
1 tbsp. sugar
1/2 tsp. ground cinnamon
Instructions
1. Mix the flour with confectioners’ sugar and salt in a large bowl. Add the cold butter in small pieces and cut with a knife or pastry cutter into pea-sized pieces. Add the egg and mix with your fingers until the dough comes together. Wrap in plastic wrap and place in the fridge for about 30-40 minutes.
2. Preheat the oven to 350°F (180°C). Add the sour cream, crème fraîche, heavy, and vanilla extract to a large bowl and mix until well combined. Mix the sugar with the cornstarch and add to the bowl, mix in. Whisk the eggs, add to the bowl and mix in as well until you get a smooth mixture. Set aside. Mix the sugar and cinnamon and set aside.
3. Line a springform tin or pie dish (10 inches) with baking parchment and grease lightly. Roll out the dough on a floured surface to a round slightly larger than the tin. Transfer to the tin and press to the bottom and sides – the edges should be at least 1.2 inches high. Prick the bottom several times with a fork, then pour the filling into the prepared base. Bake for 40-45 minutes until the cake got some nice color and is wobbling only slightly in the center when moved. Take out of the oven and immediately sprinkle with the sugar-cinnamon mixture. Let cool down completely in the tin.
Notes
Enjoy baking!
Keywords: cheesecake, Germany, Baden, Rahmkuchen
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
Sounds like a good recipe… Question — for the filling, it refers to “2 EL all purpose flour”. What is 2 EL???
Oh. That did not get translated ;)
EL is the abbreviation for tablespoon in German. So 2 tbsp.