Sour Cream Cake with Berries

Average: 5 (1 vote)
(1 vote)
Sour Cream Cake with Berries

Sour cream cake with berries - A juicy summer fruit experience.

share Share
bookmark_border Copy URL
Health Score:
5,7 / 10
40 min.
ready in 4 h. 20 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie327 kcal(16 %)
Protein7 g(7 %)
Fat16 g(14 %)
Carbohydrates36 g(24 %)
Sugar added15 g(60 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.1 mg(7 %)
Folate23 μg(8 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C17 mg(18 %)
Potassium208 mg(5 %)
Calcium74 mg(7 %)
Magnesium16 mg(5 %)
Iron0.8 mg(5 %)
Iodine7 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids9.7 g
Uric acid18 mg
Cholesterol84 mg


230 grams Cultured butter (more as needed)
400 grams Pastry flour (more as needed)
200 grams sugar
4 eggs
1 pinch salt
150 milliliters
2 teaspoons Baking powder
1 lemon
1 kilogram mixed Berry (such as currants, gooseberries and blueberries)
8 sheets gelatin
4 tablespoons Maraschino liqueur
250 grams Sour cream
200 grams Quark
200 grams Yogurt (low-fat)
100 grams powdered sugar
200 milliliters Whipped cream
2 packets clear Pie glaze
How healthy are the main ingredients?
Sour creamsugarWhipped creameggsaltlemon

Preparation steps


Butter and flour a baking sheet measuring 40x30 cm (approximately 16 x 12 inches).


For the base, beat butter until fluffy. Alternately stir in sugar and eggs and add 1 pinch of salt. Stir in milk. mix baking soda with flour and quickly stir into egg mixture until batter is smooth and spreadable. Place dough on baking sheet and smooth out. Bake in preheated oven at 180°C (approximately 350°F) until golden brown, or about 35-40 minutes. Remove from oven and cool.


Meanwhile, rinse lemon in hot water. Pat dry, finely grate zest and squeeze out juice. Rinse berries and pat dry.


For the topping, soak gelatin in cold water. Express gelatin and dissolve in a saucepan with maraschino liqueur. Mix sour cream with quark, yogurt, powdered sugar, lemon juice and lemon zest until smooth. Add 2 tbsp of quark mixture to gelatin mixture, stir quickly and then pour back into quark mixture. Beat heavy cream until stiff and fold into quark mixture. Pour onto cake base and smooth.


Sprinkle berries on cake. Prepare glaze according to package instructions and pour over berries. Chill for at least 3 hours. Cut into slices and serve.