Schmand Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 26cm springform pan.
2. In a mixing bowl, beat together 2 eggs, 120g sugar, and 1 packet of vanilla sugar until well combined.
3. Stir in 200ml of heavy cream and mix until smooth.
4. Add 1 packet of baking powder and 200g of flour gradually, mixing until the batter is smooth.
5. Pour the batter into the prepared springform pan and spread it evenly.
6. Bake in the preheated oven for about 20 minutes or until the crust is lightly golden and a toothpick inserted into the center comes out clean.
7. While the crust is baking, prepare the filling. In a separate bowl, mix together 600g of sour cream, 150g of sugar, 3 tablespoons of cornstarch, 1 packet of vanilla sugar, and 2 eggs until smooth.
8. Once the crust is baked, remove it from the oven and evenly spread the filling over the top.
9. Return the cake to the oven and bake for an additional 20 minutes or until the filling is set.
10. Allow the cake to cool completely in the pan.
11. Once cooled, sprinkle the top with cinnamon sugar or vanilla sugar for added flavor.