Sour Cream Cake with Oranges

For the shortcrust pastry, quickly knead all ingredients except cornstarch and flour until smooth. Work flour and cornstarch underneath. Wrap the dough in cling film and rest in the refrigerator for at least half an hour. Grease and flour a 28 cm ø conical cake pan. Roll out the shortcrust pastry, spread out the cake springform pan, cover with aluminum foil and weigh down with dry lentils (leftover pastry can easily be frozen.). Bake blind in a heated oven at 185 °C for about 10 minutes.

Then remove the aluminum foil with the lentils and cool the short pastry.

For the sour cream mix all ingredients with a whisk until smooth. Finely dice the candied orange slices and stir into the mixture. Pour the mixture onto the short pastry. Bake the cake on the middle shelf at 180 °C for 45 minutes at top and bottom heat. Then cool to room temperature, remove from the pan and cool.

Peel the orange peel with a zester. Remove the orange fillets. Decorate the cake with orange fillets and orange peel.

We wish you good luck!

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