Preparation:
How to do it:
First, mix together the sugar, egg, milk, quark, and oil.
Then mix the baking powder and flour and knead into the quark mixture.
Grease the baking sheet well (use a drip tray, as cakes will rise a lot), roll out the dough onto it.
Then, for the pudding topping, combine some sugar, milk, pudding powder, and eggs. Bring the remaining milk to a boil, stir in the mixture, and let it boil briefly.
Be careful – stir thoroughly, otherwise it will burn! The mixture will be very thick. Let the pudding cool to lukewarm, stirring frequently.
3. Meanwhile, wash the raisins, soak them in rum if desired, drain them, and add them to the pudding mixture.
Now, using a mixer, mix in the sour cream thoroughly and spread it over the batter.
Finally, bake at 170°C (350°F) for about 1 hour until light golden. Truly incredibly delicious!
Enjoy!
Grandma’s Sour Cream Cake with 120g Low-Fat Quark & Vanilla Pudding
