Rosehip Sour Cream Torte| Maintal
Hagebutten-Schmand-Torte für eine 26 cm Springform
Ingredients
- 100 g dried plums
- 250 ml red wine
- 80 g butter
- 80 g soft sugar
- 2 eggs
- 100 g spelt flour type 640
- 1 big tea spoon baking powder
- 50 g chopped walnuts
- 500 g Rosehip Preserve Extra
- 800 g sour cream
- 8 sheets of white gelatine
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