The Berry Cloud Cake: A Dreamy Sour Cream & Soufflé Delight

The spring warm days are already here, which means you might be wondering what kind of fruity pie or cake to make for your family to bring the summertime a little bit closer.

This recipe for a soufflé berry cake may be just what you’ve been looking for — it’s tender, sweet and refreshing at the same time, which makes it a perfect sweet treat for this spring.

Here’s what you need: 3 eggs, 50 g + 70 g of sugar, a pinch of salt, 2 tbsp. + 400 g of sour cream, 90 g of butter, 270 g of flour, 1 tsp of baking powder, 40 g + 40 g of cornstarch, 10 g + 10 g of vanilla sugar, 500 g of berries (fresh or defrosted).

Seperate the egg whites from the yolks. Set the whites aside in the fridge, and beat the yolks with 50 g of sugar and a pinch of salt until smooth. Add 2 tbsp of sour cream and 90 g of melted cooled butter, then mix again.

Then add the flour and baking powder and knead into a soft, plastic dough. Set aside about a quarter of the dough, wrap it in plastic wrap, and place it in the fridge. Roll out the remaining dough to fit a 20 cm diameter pan with a little extra, form the sides, transfer it to the pan, and place it back in the fridge.

For the berry filling, put 500 g of berries in a saucepan, add 70 g of sugar, 10 g of vanilla sugar, and 40 g of cornstarch, and bring to a boil, stirring constantly, until thickened. Pour into another container to cool faster, and cover with plastic wrap.

Meanwhile, prepare the soufflé: beat the chilled egg whites with 75 g of sugar and 10 g of vanilla sugar until stiff peaks form. Add 40 g of cornstarch and 400 g of cold sour cream, and beat on low speed until smooth.

Spread the berry filling evenly over the chilled dough. Top with the sour cream soufflé and grate a piece of the remaining dough over the top.

Place the pie in an oven preheated to 180°C and bake for 40–45 minutes. The soufflé will rise and crack, this is normal; the cracks will disappear once it cools.

After it has cooled completely, remove the side panel of the pan; the pie is ready to serve.