Coat the mold with the dissolved butter and sprinkle the large amount of granulated sugar. Leave to cool in fridge.
Bring the butter to room temperature and knead it, add the sugar to mix in.
When the butter becomes fluffy and double in size, then add the sour-cream, stir together with a hand mixer until the mixture becomes fluffy.
Add the beaten egg in 4-5 batches. Mix in addition with a hand mixer. Do not worry if the mixture separates.
Add the kirsch, sieved flour and baking powder, cut/mix in with a rubber spatula.
Keep mixing in until it's not floury in texture and the batter becomes creamy and shiny.
Fill the cups about 70% full, tap the mold gently to flatten the surface. Decorate with fruits or jam on top.
Bake for 17 - 19 minutes at the preheated oven 180°C. Bake until the puffed up centre has lightly browned.
Take the cakes out from the mold while it is still hot. Dry the caramelized sugar on the bottom. It dries out quickly.
Once the bottom has dried out, upside down and let them cool.
Story Behind this Recipe
I wanted to use the leftover sour-cream for sweets. So I made it. The result was moist and light.
The edge burns easily as the mold is coated with granulated sugar. Be patient to bake until the centre becomes browned lightly. Not all granulated sugar becomes caramelized, but the crunchy texture is delicious.