Grandma’s heavenly cream cake that is incredibly easy

Ingredients

For the dough:

• 400 g flour
• 200 g butter or margarine
• 150 gpowdered sugar
• 1 pinch of salt
• 2-3 tbsp milk
• 1 egg

For the cream:

• 600 ml sour cream
• 2 packs of pudding powder
• 150 g sugar
• 500 ml milk
• 1 lemon – the peel and juice from it

To pollinate:

• Powdered sugar as needed

preparation

1. Sift the flour and add butter cut into pieces at room temperature (you can replace butter with margarine, but the cake tastes much better with butter), powdered sugar, a pinch of salt and an egg and knead into a smooth dough. If necessary, you can add 2-3 tablespoons of milk. It depends on the size of the egg as well as how tough the dough is after kneading. You should be able to roll the dough without any effort and it shouldn’t tear.
2. Wrap the dough in cling film and place in the fridge for at least half an hour.
3. Bring the milk, sugar and pudding powder to the boil to form a thick pudding, cover with food foil and allow to cool. Then mix with sour cream and the juice and zest of a lemon.
4. Take the dough out of the fridge and halve it. Roll out one half to the size of the baking sheet (20×30 cm), place it on a greased and floured baking sheet and spread the cream evenly on top. Cover with the second sheet of dough and place in the preheated oven.
5. Bake at 180°C for about an hour, but don’t miss it.
6. Let cool and dust with powdered sugar.