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Badischer Rahmkuchen | Bake to the roots

Easy Sour Cream Cake (German Rahmkuchen)

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  • Author: Bake to the roots
  • 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

Scale

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!