Schmandkuchen

Serves 16 to 20 (serving a crowd?)

1 liter milk
2 packages vanilla pudding
250 g margarine
250 g sugar
1 packet vanillasugar
3 eggs
300 g flour
2 teaspoons baking powder
800 gram to 1 kilo sour cream (four or five 200 g containers)
5 Tablespoons sugar
powdered sugar and cinnamon

Special equipment

sheet cake pan, exact size unimportant, 34x40cm zB

Method

Preheat oven to 325° while you make a pudding of the first two ingredients on the stovetop. While you let the pudding cool to lukewarm, make a dough of the next 6 ingredients. Pour the batter as the base of your cake, and gently spread the pudding on top. Bake for about 45 minutes. Set aside to cool!.

Mix the 5 Tablespoons of sugar with the sour cream, and spread across your lightly warm cake. Strew with powdered sugar and a hefty amount of cinnamon, by hand or through a sieve. Refrigerate until serving.

Notes

This sourcream sheet cheesecake couldn't be easier to make. Ideal for quantity cookery, yet your diners will have no idea how simple it is. Imagine: a Millirahmstrudel without any fuss! Don't expect to find it in any German, or even Bavarian cookbook; it's a speciality of Haus Kirmayr, Otterfing, Bavaria, and we thank Frau Kirmayr for sharing her secret.
First served: Coronation 1996
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Last modified: © September 1996