🍰😋 Creamy German Rahmkuchen – A Silky Delight! 😋🍰
This classic creamy German Rahmkuchen features a buttery shortcrust base and a rich, silky-smooth vanilla filling that bakes to golden perfection. Perfect for family gatherings, coffee time, or when you crave something extra indulgent!
🛒 Ingredients:
For the Shortcrust Pastry:
🍚 80 g (1/3 cup) sugar
🧈 80 g (1/3 cup) butter
🌾 200 g (1 2/3 cups) flour
🥚 1 egg
🥄 1 tsp baking powder
🍦 1 packet vanilla sugar (or 1 tsp vanilla extract)
For the Creamy Filling:
🥛 2 cups (400 g) crème fraîche
🥛 2 cups (400 g) sour cream
🥛 2 cups (400 ml) heavy cream
🥚 3 eggs
🍚 125 g (1/2 cup) sugar
🍮 1 packet vanilla pudding powder (or 40 g cornstarch + 1 tsp vanilla extract)
🧈 Butter or oil for greasing the pan
👩🏼🍳 Instructions:
1️⃣ Prepare the Dough:
• Mix all shortcrust ingredients until a smooth dough forms.
• Press the dough into a greased 9-inch (26 cm) springform pan, covering the bottom and slightly up the sides.
2️⃣ Make the Creamy Filling:
• Beat the eggs until fluffy, then gradually add the sugar while whisking.
• Slowly mix in crème fraîche, sour cream, and heavy cream until fully combined.
• Stir in the vanilla pudding powder (or cornstarch mixture) until smooth.
• Pour the filling over the prepared crust.
3️⃣ Bake to Perfection:
• Preheat the oven to 320°F (160°C, convection mode).
• Bake for about 45 minutes until the top is slightly golden.
💡 Tips:
✔ Extra Flavor: Sprinkle cinnamon over the cake halfway through baking for a warm aroma.
✔ Prevent Cracks: Let the cake cool slowly in the oven with the door slightly open to avoid cracks.
✔ Chill for the Best Texture: This cake tastes even better after a few hours in the fridge!
⏱ Total Time: About 60 minutes (including baking)
😍 Enjoy your creamy, dreamy Rahmkuchen – a true German classic! 🍰✨