For the preparation of this berry pie I used the recipe Pie with red currant - in the oven kulinarochka (Russia, Omsk) For which many thanks to her!
I had blackcurrants in the freezer and I thought what kind of cake to cook without filling, and this recipe with berry soufflé came in handy. But I changed it a little :) in terms of filling!
It turned out very tasty!
Let's prepare the dough.
Add 100 grams of sugar to the sifted flour
add cold to flour with sugar butter 125gr. pieces.
Grind butter with flour and sugar into crumbs.
We take 2 eggs, separate the yolks from the proteins. Add the yolks to the dough, and the proteins will be needed later for the currant soufflé.
Knead shortbread dough and put in a film in the refrigerator for 30 minutes.
I took blackcurrants to wash and defrost beforehand.
Beat 2 egg whites with a pinch of salt separately until stiff foam. And add to the berry puree.
Now add 2 tbsp to the mass of currant puree with proteins. spoons potato starch and mix gently.
It turns out beautiful tasty mass. The filling is ready!
The dough is cooled, roll it out in shape and put it in a preheated oven at 180C for 10-15 minutes.
I pierced the dough with a fork during the baking period and opened the oven when the dough began to rise.
Sand cake is ready
Remove orange peel from orange peels. She will give citrus note and aroma.
Pour the berry filling onto the cake, sprinkle half the orange zest on top.
We put in the oven preheated 180C for 15 minutes, I covered with foil so that the edges do not burn.
Ready pie sprinkle lightly powdered sugar and the remaining orange zest.
The aroma is simply amazing. The pie is made with large quantity fillings. The soufflé is moderately sweet. If you put more sugar, it will already be cloying!
Happy tea!
Time for preparing: PT01H00M 1 hour
A baking dish will need a detachable, with a diameter of 22-26 cm (I have 26).
I used low fat sour cream. With so much sugar, the filling comes out moderately sweet, just right for a berry pie!
The finished cake must be completely cooled and let it brew for several hours (I left it overnight).
Mix flour with powdered sugar, add cold butter, cut into pieces. Grind with your hands into crumbs.
Add yolk.
Quickly collect the dough into a ball, do not knead for a long time! Wrap in cling film and refrigerate for 30 minutes.
Set aside a handful of currants (we will add the whole thing to the filling), puree the rest of the berries with a blender, add 50 ml of water, boil for a couple of minutes and rub through a sieve.
chilled dough roll out a little and transfer to the form. Stretch with your hands along the bottom and sides of the form. There is not much dough, so the layer is very thin! For a form with a diameter of 26 cm, I made sides 2.5-3 cm high, if the shape is smaller in diameter, for example 22 cm, then the sides should be made 4-5 cm high to fit all the filling!
Prick the dough with a fork and place in a preheated oven at 200 for 5 minutes!
For the filling: Shake eggs and protein, add the rest of the ingredients (except whole berries) and mix.
In five minutes, the dough was a little baked.
Reduce the oven temperature to 170C!!!
Pour the filling onto the cake, spread evenly laid berries and send the cake to bake for another 40 minutes (at 170c)! The middle may tremble a little, the soufflé will seize when the cake cools!
Cool the finished cake completely! Only then can the mold board be removed. Let the cake rest for a few hours or overnight. The soufflé will seize, it will be well cut, but at the same time it will remain very tender, velvety!
So it came out great. summer cake: minimum dough - maximum berry flavor! All that's left is to make some tea...
Calories: Not specified
Time for preparing: Not specified
Today, open ones are very popular. The most delicate shortbread pie with blackcurrant soufflé, the recipe with a photo of which we offer, will be an ideal treat for loved ones. lung pie cooking, the soufflé is prepared without a large number cream and curd cheese, which cannot but rejoice those who follow harmony, but it is impossible to completely refuse sweets. Our section will help you find many interesting goodies.
The recipe for shortbread soufflé pie is very simple, the most difficult thing for you will be to wait for it to cool completely.
To prepare the pie, prepare:
- 600 grams of blackcurrant;
- 200 grams of water;
- 150-200 grams of sugar;
- 5 chicken eggs;
- 150 grams of cream (cream with a fat content of 20% is quite suitable);
- 200 grams of flour;
- 100 grams of chilled butter;
- 5-6 tbsp. tablespoons of ice water.
Recipe with photo step by step:
Dough preparation
Keep the butter in the refrigerator. Chop it in a bowl with a knife into small squares. 
Pour the sifted flour into the oil. 
Using a potato masher, mix butter with flour. This can be done with a combine, or just by hand. If you are working with your hands, mix the butter into the flour very quickly so that it doesn't start to melt from the heat of your hands. 
You should get butter crumbs. 
Little by little, literally a tablespoon, add ice water to the crumbs. 
Knead the dough. Do not try to mix it thoroughly. The main thing is to add enough water to it so that it gathers in a ball. 
Wrap the dough in cling film and place in the freezer for 15 minutes. After that, put it on a floured table and roll it into a layer 2-3 mm thick. 
sprinkle detachable form flour. 
Carefully roll the dough onto the rolling pin and, holding it with your hands, unwind it into shape. 
Lay and press the sides so that they do not fall. 
Send the test form to the refrigerator.
Filling preparation
Wash the currant and sort it out. Add water to it. 
Grind currants with a blender or meat grinder. 
Wipe the future filling through a sieve. 
It turns out thick juice.
Pour sugar into this juice and leave it aside so that it dissolves a little. 
Meanwhile, take the mold out of the fridge and trim the edges. 
Prick the dough with a fork so that it does not puff up during baking. 
Preheat the oven to 200 degrees and bake the cake in it for 15 minutes.
Finishing the filling and baking the pie
Crack 5 eggs into the currant filling. 
Mix thoroughly with a blender or whisk. 
Pour in the cream. 
Mix everything until smooth and strain through a sieve again. 
When the cake begins to brown, take it out of the oven. 
Pour the currant filling into the cake. 
Bake the cake at 160 degrees for 40-50 minutes. When the soufflé is ready - this can be judged by the presence of small cracks - remove it from the oven. 
It remains to wait until it cools down completely. And you can add fragrant to the pie
Lose weight delicious! Love to pamper yourself with pastries and are afraid to get better at the same time, I offer you a delicious and fairly simple recipe for a cheesecake pie! Even while on a diet, you can treat yourself to goodies. The main advantage of which is low calorie content, which is why it can be used as a dietary dish.
To date, these pies are very popular. Delicate cream soufflé combined with thin, crispy sand dough Your family will love it and your friends will love it too!
Soufflé pie with blackcurrant
For cooking, we need the following ingredients:
- - 500-600 grams of fresh blackcurrant (you can use jam or jam);
- - water;
- - sugar grams 200;
- - 4-5 chicken eggs;
- - 100-150 grams of cream or sour cream (fat content 20%);
- - 1-2 cups of flour;
- - 50-100 grams of butter or butter margarine;
- - you will also need ice water 4-6 tbsp. spoons.
By stage cooking
Let's start by making the dough.
1. Chilled butter must be cut into small cubes and poured into a bowl where the dough will be kneaded. Pour flour into it, but first the flour must be sifted.
Then you need to mix the flour with butter. This can be done with the help of a special crusher for mashed potatoes, or you can simply use your hands, but it must be done so that the oil does not melt. You can use a food processor or meat grinder.
You should get butter crumbs.
2. In the resulting crumb, you need to add ice water, just do it a little bit, one spoon at a time. We knead the dough so that we end up with a ball, it is not necessary to knead it thoroughly, the amount ice water regulate yourself.
we start kneading the dough in special efforts kneading is not necessary. add enough water to end up with a ball. The resulting dough can be put in a small plastic bag or wrap in cling film and put in the freezer for 15 minutes.
3. After the time has elapsed, sprinkle the table with flour and lay out our dough, it must be rolled out with a rolling pin about 2-3 mm thick.
4. Take a baking dish in the oven and sprinkle it with flour. In order for the dough to be easily laid in a mold, it must be wound on a rolling pin while the dough is lightly sprinkled with flour and, gently holding it with your hands, place the dough in a mold. Press the edges to the form so that the sides do not fall.
5. Place the form with the dough in the refrigerator until the filling is prepared.
We proceed to the preparation of the filling.
6. We prepare my currants and sort them out.
7. Add water to the currants and grind with a blender, you can use a meat grinder, we should get a thick juice, you can additionally rub the currants through a sieve.
8. Add sugar, mix and set aside to dissolve the sugar.
9. We take out the form with the dough and align the edges with a knife.
A little advice. In order for the dough not to swell when baking in the oven, it must be pricked in several places with a fork.
10. We heat the oven to 200 degrees and send our form with the dough there for 15 minutes.
We continue to prepare the filling
11. Add eggs, cream to our filling and carefully use a blender or you can use a whisk to beat until smooth, if necessary, you can strain through a sieve.
In the meantime, the cake in the oven begins to blush, then we take it out and pour the resulting filling into it.
12. Then again put the form in the oven, but already change the temperature to 160 degrees and bake for 40-50 minutes. In order to determine the readiness of the souffle, you need to look at it for the presence of small cracks on the surface. As soon as such cracks appear, remove the cake from the oven.
13. And we just have to wait until it cools down and cook.
Enjoy your meal!
