baketotheroots January 26, 2015
Badischer Rahmkuchen aka. Sour Cream Cake
Cakes, Cheesecake 12 Replies
When I was young (really really young… like back in the stone age) my brother was working in a bakery as an actual baker. Fortunately, the bakery was one of the best in town and we often got stuff from there on the weekend – things they could not sell that day and would go bad over the weekend. Sometimes my brother brought some slices of a cake the bakery was famous for – actually one of my favorite cakes back then. Here in Germany, it is called “Rahmkuchen”. It’s similar to a cheesecake but not made with cream cheese. It’s made with sour cream, Schmand, and heavy cream. Sooo good! ;)
I know, many of you out there probably don’t know “Schmand” – it is one of those dairy products that is not known (nor can be purchased) everywhere. Wikipedia says it’s also called “Smetana” and it’s common in Central and Eastern Europe only/mostly. It’s made with heavy cream and similar to crème fraîche – so if your local grocery does not have Schmand you can use crème fraîche instead. No problem!
Unfortunately, this is not the original recipe for the cake from my childhood – my brother never gave me the original recipe – probably he does not even have it ;P Anyway. The cake is pretty close to what we had back then. Not 100 % though. I have to bake more cakes like that and try more different recipes to find the perfect one I guess. Not the worst thing to do, right? I will keep you posted if I ever find the perfect one!
Update: This is quite an old recipe on the blog – over the years I made several versions of this cake. If you haven’t seen them by accident while browsing here… let me show them to you ;P
Badischer Rahmkuchen mit Hefeteig
Rahmkuchen 3.0
INGREDIENTS / ZUTATEN
- English
- Deutsch
For the dough:
1 1/2 cups (200g) all-purpose flour
1/2 cup (70g) confectioners’ sugar
1 pinch of salt
4 oz. (110g) butter, cold
1 medium egg
For the filling:
14 oz. (400g) sour cream
7 oz. (200g) Schmand (or crème fraîche)
7 oz. (200g) heavy cream
3 medium eggs
1/3 cup (40g) cornstarch
1/2 cup (100g) sugar
2 tsp. vanilla extract
Für den Teig:
200g Mehl (Type 405)
70g Puderzucker
1 Prise Salz
110g Butter, kalt
1 Ei (M)
Für die Füllung:
400g Sauerrahm
200g Schmand
200g Sahne
3 Eier (M)
40g Speisestärke
100g Zucker
2 TL Vanille Extrakt
DIRECTIONS / ZUBEREITUNG
- English
- Deutsch
1. In a large bowl mix flour, confectioners’ sugar, and salt. Add the cold butter in small pieces as well as the egg and knead until you get a nice and smooth dough – work quickly so the butter does not get warm. Shape into a ball, flatten it a bit, and wrap in plastic wrap. Place in the fridge for about 30 minutes.
2. Preheat the oven to 350°F (180°C). Line a springform tin (Ø 10 inches/26cm) with baking parchment and grease lightly. Roll out the dough on a lightly floured surface to a circle that is slightly larger than the baking tin. Transfer carefully to the tin and press to the bottom and sides to get a nice crust with a height of about 1.2 inches (3cm). Prick the base several times with a fork.
3. For the filling add the sour cream, Schmand (or crème fraîche), heavy cream, eggs, cornstarch, sugar, and vanilla extract to a large bowl and mix until well combined. Pour into the prepared crust and bake for about 40-45 minutes until the filling has set around the edges – the center can still wobble a bit if you tap the baking tin. Turn off the oven and leave the cake inside the closed oven for another 10 minutes. Take out of the oven and let cool down on a wire rack for at least 2 hours.
1. 1. Mehl, Puderzucker und Salz in einer großen Schüssel vermischen. Die kalte Butter in kleinen Stücken mit dem Ei zusammen in die Schüssel dazugeben und alles zügig zu einem glatten Teig verkneten. Eine Kugel formen, flach drücken und in Klarsichtfolie einschlagen – für etwa 30 Minuten im Kühlschrank ruhen lassen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Springform (Ø 26cm/10 inches) mit Backpapier auslegen und leicht einfetten. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen. Vorsichtig in die Form legen und am Boden und den Seiten festdrücken, damit ein etwa 3cm (1.2 inches) hoher Rand entsteht. Den Boden mit einer Gabel mehrmals einstechen.
3. Für die Füllung Sauerrahm, Schmand, Sahne, Eier, Stärke, Zucker und Vanille Extrakt in einer großen Schüssel gut verrühren. In die vorbereitete Form füllen und etwa 40-45 backen – die Füllung sollte an den Rändern angezogen haben, in der Mitte darf es aber noch etwas wackeln. Den Ofen ausschalten und den Rahmkuchen für etwa 10 Minuten im geschlossenen Ofen stehen lassen. Dann aus dem Ofen holen und auf einem Kuchengitter mindestens 2 Stunden abkühlen lassen.
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Here is a version of the recipe you can print easily.
Badischer Rahmkuchen aka. Sour Cream Cake
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- Author: Bake to the roots
- Prep Time: 00:20
- Cook Time: 00:45
- Total Time: 03:00
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: Germany
- Diet: Vegetarian
Description
This is a classic cheesecake from the south of Germany: Badischer Rahmkuchen aka. Sour Cream Cake. Super easy to prepare and soo delicious! Just perfect!
Ingredients
Scale
For the dough:
1 1/2 cups (200g) all-purpose flour
1/2 cup (70g) confectioners’ sugar
1 pinch of salt
4 oz. (110g) butter, cold
1 medium egg
For the filling:
14 oz. (400g) sour cream
7 oz. (200g) Schmand (or crème fraîche)
7 oz. (200g) heavy cream
3 medium eggs
1/3 cup (40g) cornstarch
1/2 cup (100g) sugar
2 tsp. vanilla extract
Instructions
1. In a large bowl mix flour, confectioners’ sugar, and salt. Add the cold butter in small pieces as well as the egg and knead until you get a nice and smooth dough – work quickly so the butter does not get warm. Shape into a ball, flatten it a bit, and wrap in plastic wrap. Place in the fridge for about 30 minutes.
2. Preheat the oven to 350°F (180°C). Line a springform tin (Ø 10 inches/26cm) with baking parchment and grease lightly. Roll out the dough on a lightly floured surface to a circle that is slightly larger than the baking tin. Transfer carefully to the tin and press to the bottom and sides to get a nice crust with a height of about 1.2 inches (3cm). Prick the base several times with a fork.
3. For the filling add the sour cream, Schmand (or crème fraîche), heavy cream, eggs, cornstarch, sugar, and vanilla extract to a large bowl and mix until well combined. Pour into the prepared crust and bake for about 40-45 minutes until the filling has set around the edges – the center can still wobble a bit if you tap the baking tin. Turn off the oven and leave the cake inside the closed oven for another 10 minutes. Take out of the oven and let cool down on a wire rack for at least 2 hours.
Notes
Enjoy baking!
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Tags:cake cheesecake
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12 comments
Wow, der sieht wirklich unglaublich gut aus! Vor allem nicht zu viel Sahne :) steht ganz oben auf der Liste :)) Liebe Grüße Stefanie
Reply
danke :) ist auch nicht zu süss… tollen Blog hast du da übrigens! Grüße Marc
Reply
This was delicious! It reminded me of a cake I had in Triberg. Love the texture.
Reply
Happy you liked it! :)
It is really a typical bake from that area – it’s still one of my favorites :)Cheers,
MarcReply
How do You make roll with cinnamon and sugar (like a croissant) see You in DW in Pachuca Hidalgo, México, congratulations.!!!..but can you write yours recipes in spanish,too, please!! Huges
Answer by e-mail pleaseReply
Hi Claudia,
unfortunately, my Spanish is not that good. It would take me ages to translate my recipes in Spanish as well ;)
Cheers,
MarcReply
Marc, confectioners sugar is that icing sugar or castor sugar? I am writing from South Africa. Castor sugar here is as finer version of sugar and icing sugar is used for icing the cake. Thanks. Regards Inge
Reply
Hi. Confectioners’ sugar is powdered sugar or icing sugar.
Cheers, MarcReply
I made this for my German wife’s birthday. We are in the US now, but she said it tasted just like it was back home in Stuttgart. The English ingredient substitutions and translation were very helpful. Excellent blog all around!
Reply
I’m happy you liked it :)
Hopefully, you will find some more recipes to bake here!Cheers,
MarcReply
Hi Marc, ich habe den Kuchen heute 1:1 nach gebacken und er ist super geworden! Danke dir für das Rezept.
Liebe Grüße EstherReply
