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Raspberry Pudding Schmand Cake

Prep
35 min
Bake
50 min
Total
1 hr 25 min
Makes
12

Ingredients

  • 2 packetsvanilla puddingCounted in packets, this means German vanilla pudding powder (about 37 g per packet, normally cooked with 2 cups or 500 ml of milk). In the US use about ⅓ cup (40 g) cornstarch plus 1 tsp vanilla extract per packet, or, since the pudding is cooked with milk here, one box of cook-and-serve vanilla pudding mix (not instant) per packet, with the recipe's sugar reduced because the mix is sweetened; in the UK, custard powder, about 40 g per German packet (it is unsweetened, so it swaps 1:1 by weight).
  • 2 cups500 mlmilk
  • 2 cups250 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • ½ cup plus 2 tbsp125 glight brown sugarPacked. In German recipes this is usually light brown cane sugar, a little drier than American brown sugar. In the US use light brown sugar; in the UK, light brown soft sugar.
  • 1 stick plus 1 tbsp125 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • 1large egg
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with real vanilla, sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 1 ¾ tspbaking powder½ packet = about 1 ¾ tsp (7.5 g). German baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.
  • 2 ½ cups600 gschmand (thick sour cream)A thick cultured cream with about 20 to 24 percent fat, richer than American sour cream. In the US use full-fat sour cream, or half sour cream and half crème fraîche; in the UK, soured cream mixed with an equal amount of crème fraîche.
  • 1 tsplemon juice
  • 1 ¼ cups150 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • 21 oz600 gfrozen raspberries
  • 2 tbsp18 gclear cake glazeRed. A powder that sets fruit juice or water into a clear glaze over fruit tarts. In the US use clear cake glaze powder (sold online), or fruit juice thickened with about 1 tbsp cornstarch per cup; in the UK, quick-set cake glaze sachets, or fruit juice thickened with about 1 tbsp cornflour per 250 ml.
  • 3 tbspgranulated sugar
  • 1 ½ cups375 mlwater

Method

  1. First cook the pudding (and cover it with plastic wrap), because it needs to cool.
  2. Preheat the oven to 350°F (175°C) convection (fan).
  3. Next, knead the flour, light brown sugar, butter, egg, vanilla sugar and baking powder into a shortcrust dough and press it into a 10-inch (26 cm) springform pan, pushing up a rim about 1 ½ inches (4 cm) high.
  4. Now beat the cold pudding with the lemon juice and powdered sugar until creamy.
  5. Then add the schmand and stir it in.
  6. Now pour everything onto the shortcrust base.
  7. Arrange the frozen raspberries on top and bake in the preheated oven for 50 minutes.
  8. Shortly before the baking time is up, stir the clear cake glaze together with the sugar and water in a saucepan, bring it to a boil and pour it over the hot cake.

  9. Let the cake cool, chill it for at least 4 hours and enjoy.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/raspberry-pudding-schmand-cake/