Good things take time. This saying often applies to a really good cake. But what if there is a lack of time and you still want to be able to see (and taste) the result? Then our sour cream fruit cake comes to the rescue. Thanks to sweet berries and creamy sour cream, the cake is really juicy. However, on the very latest, the surprise effect kicks in when it is revealed how it is baked. For the fruit cake, we leave the oven off and turn on the microwave. In general, the microwave is quite underrated – quite unfairly, in our opinion.
However, microwaving is nothing new. If you think back a few years, you may remember that the cupcake trend was pretty much everywhere there were recipes. You can of course also find it in the EAT CLUB the Cupcake recipe with chocolate.
If you still don’t feel comfortable with the concept of baking in the microwave, but you still want to save time – no problem. The following three baking creations are also ready on the table within 30 minutes when time is running out:
But: With all the hustle and bustle, don’t make one of the 11 most common mistakes when baking a cake. Because it is precisely here where a lot can go wrong, which can mess up the result. Now that you are well prepared for baking the sour cream fruit cake, we wish you a lot of fun!
Quick sour cream fruit cake from the microwave
All you need for our quick sour cream fruit cake with sweet berries and fluffy cream is a microwave oven.
For the dough, beat the eggs, 100 g of sugar, vanilla sugar and a pinch of salt until creamy. Important: Be careful not to create too much foam or the dough will puff up too much in the microwave. Mix flour and baking powder. First stir the oil and 1 tablespoon of water into the custard, then briefly stir in the flour mixture.
Pour the batter into a greased silicone pie pan (24 cm diameter). Cook in the microwave at 600 watts for about 8 minutes. Take out, let cool slightly and then carefully remove from the mould. Turn over and let cool.
Pick, wash and drain the berries. Wash and halve the strawberries. Puree half of the berries with 1 tablespoon of sugar and pass them through a sieve. Mix cream stabilizer and 2 tbsp sugar. Beat the cream and sour cream with the hand mixer until stiff, pour in the sugar mixture.
Spread the base with the cream. Drizzle the berry sauce over the cream. Sprinkle the remaining berries on top and refrigerate the cake until ready to serve. Finished!