Easy Recipes

Sour Cream Custard Berry Cake

Ingredients for the base

130g plain flour
100g butter, melted
2 tsp baking powder
100g caster sugar
1 egg
1 tsp vanilla extract

Ingredients for the top

3 cups frozen or
fresh mixed berries
(eg mulberries, raspberries)
400ml sour cream
100g caster sugar
1 ½ tbs custard powder
2 egg yolks
1 tsp vanilla extract

Sour Cream Custard Berry Cake

  • Grease and line a 22cm springform tin. Preheat oven to 180°C.
  • Place the flour, butter, baking powder, sugar, egg and vanilla together in a large mixing bowl and stir until it comes together in a soft dough-like mixture.
  • Press the mixture into the bottom and partway up the sides of the tin. Cover the base evenly with the berries.
  • Combine the sour cream, sugar, custard powder, egg yolks and vanilla extract, and stir until smooth.
  • Pour the sour cream mixture over the top of the berries and gently smooth out the top.
  • Bake for around 45 minutes, until the top is lightly browned (the middle may still have a slight wobble - this is ok, it will firm up as it cools).
  • Allow the cake to cool completely before unclipping the springform tin.