Sour cream cake
Mothers-in-law may not be everyone's first choice of kitchen companion, but our Homecook hero, Julie Riguccini wouldn't have it any other way.
Photo: Paul Miller
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- 750g self-raising flour
- 2 eggs
- 1 1/2 cups caster sugar
- 500ml sour cream
- 3-4 tbsp Cinzano Bianco
- 1.5 litre sour cream
- 3 cups icing sugar
For the pastry Sift flour into a large bowl. Add remaining ingredients and mix by hand until it is the consistency of pastry. Rest for 10 minutes. Divide mixture into four.
Flatten each portion with a rolling pin until it is about 1cm thick. Preheat oven to 180C.
Line a tray with baking paper. Lay pastry on tray and cook for 10 minutes until a golden honey colour. Cool.
For the filling Mix ingredients until firm.
To assemble Spread one third of the mixture over one of the pastry pieces. Top with a second pastry disc and spread with another third of the mixture. Repeat with the third pastry piece.
Top with fourth pastry disc. Sprinkle sifted icing sugar on the top layer.
This cake is best made the day before and left in the fridge.