Delicious Sour Cream Cake

The first day, this cake tastes like a light foam, the next day you will say it's the most delicate cheesecake in the world. This cake is one of the best ones.

Shortcrust pastry:

• 3 cups flour
• 5 egg yolks
• 1/2 cup of powdered sugar
• 250 g butter, chilled and diced
• 1,5 teaspoons baking powder
• 1 packet of vanilla sugar *

Put all ingredients in a blender and blend to get a compact, smooth ball shortbread. 
You can also prepare the dough using your hands - put butter in a large bowl, add flour and sugar, chop with a knife. Add the remaining ingredients and quickly form to get a smooth dough. 
Divide the dough into two equal parts. Wrap them in foil and place in a freezer for about 3 hours, or longer (the dough can be prepared several days earlier and kept frozen).

* you can add 1 vanilla bean instead of vanilla sugar


Sour cream layer:

• 5 egg whites, at room temperature
• pinch of salt
• 1 cup of sugar
• 1200g sour cream (18%) at room temperature
• 2 packages of pudding cream without sugar (1 pack - 40 g)

Additionally:

• 400 g mix of cherries or raspberries, whether fresh, frozen or in syrup / compote (fruit should be thawed and drained the juice)

In mixer bowl, beat egg whites with a pinch of salt to stiff peaks. At the end of churning add sugar, spoon after spoon, whisking constantly. The mixture should be a dense, shiny foam.

To foam add the sifted pudding powder and mix. Add cream, gently and slowly with stirring to the protein so that it doesn't collapse.

Take baking sheet (size 33 x 20 cm) and put baking parchment paper on it. Take one portion of the dough from the freezer and grate it on the bottom of the mold. On the pastry put the sour cream mixture. On the top put fruits. Grate the remaing part of the pastry on the top.

Bake at 180 ° C for about 50 - 60 minutes. To cool in the oven slightly ajar.

Enjoy!