I really love homemade cakes. From early childhood. I remember waking up in the morning for school, and the intoxicating aroma of apple pie or rich cheesecakes is already smoothly floating around the house. You hastily wash your face, and now you are already at the table eating such delicious food that only mom can cook. I even wonder sometimes how I didn’t turn into a kolobok? I'm 100% sure that I'm not the only one who loves baking. There are many of us here. I once tried wonderful homemade pies or cookies, or, it would seem, an ordinary berry pie made from shortcrust pastry - and that's it, it's gone! Forever and ever in captivity of homemade sweets. I know, many will now say that today there is such an assortment of confectionery products on the shelves of stores that sometimes you even wonder, and your eyes run wide, and it’s completely incomprehensible why you need to stand at the stove to invent something. I agree, now mini-bakeries are opening, whose products are really on top. And yet ... Well, is it really possible to compare the entire assortment with a berry pie with sour cream filling, which was baked by my mother? After all, only native hands are able to carefully select the freshest, most juicy berries and knead the dough with love. Today I bake a pie with berries for my family and friends very often. This is a bright, beautiful and very tasty pastry. This is not just another pie, it is the most delicate dessert, which harmoniously combines the sweetness of sour cream, light berry sourness and a crispy shortbread base. The dough is very tasty. It is prepared without eggs. The recipe for making the pie is very similar to the Tsvetaevsky raspberry pie, which is on the site. Sour cream filling is so magnificent that it resembles a cream, so airy, delicate with a light vanilla note.
Ingredients:
for sand dough:
- 250 g of premium flour;
- 100 g sour cream;
- 150 g butter;
- 1 tsp baking powder for dough;
for sour cream filling:
- 300 g of sour cream with a fat content of 20%;
- 200 g of sugar;
- 1 large (or 2 small) eggs;
- 2 tbsp starch;
- 2 tbsp flour;
- a few drops of vanilla extract or 1 tsp. vanilla sugar;
for the berry filling:
- 600 g of berries (currants, cherries, gooseberries, raspberries, etc.)
- 1-2 tbsp. sugar (depending on the selected berries).
Recipe for a berry pie with sour cream filling and the most delicate shortcrust pastry
1. Sift wheat flour into a deep bowl to get rid of unnecessary impurities and enrich with oxygen. Add the baking powder to the flour and soft butter, which has previously lain for at least an hour at room temperature.
2. Grind the flour with butter well with a fork until fine crumbs form.
4. Adding sour cream, grind the ingredients again with a fork until smooth.
5. Next, knead the dough very quickly into one piece. Gently flatten it with the palm of your hand, wrap it in cling film and put it in the refrigerator for 1 hour. This is the most tender shortcrust pastry you can imagine!
6. In the meantime, the dough is cooling in the refrigerator, you can prepare the berries for the filling. My berry pie includes blackcurrants, gooseberries, raspberries and cherries. Rinse the berries under running water, leave for a while so that the excess liquid dries. Remove pits from cherries. We put all the berries in one bowl.
7. Currants and gooseberries - the berries are very sour, so you will need more sugar than usual. We fill them with sugar and starch. It should taste very sweet, but don't be afraid, when baking, the acid released from the berries will balance the sweetness of the cake.
8. Thoroughly mix the berries so that the sugar and starch are evenly distributed. Sugar will sweeten the berries with sourness, and the starch will remove excess juice, which will be intensively released during the baking of the cake.
9. After an hour, we take the dough out of the refrigerator, put it on the work surface and very quickly roll it into a layer of the same thickness to the size of the baking dish. If the process is delayed, the dough may delaminate. It is better to choose a form for baking a pie with low sides.
10. To make it easier to transfer it to the mold, we wind the layer on a rolling pin.
11. Pre-prepare the form. It must be greased with oil and sprinkled with breadcrumbs or semolina. Carefully place the dough sheet into the mold. We stretch it, press it to the form, the sides can be pressed down with a fork, or the edges can be cut off altogether to make the cake look prettier - it's up to you.
12. Put the prepared berries in a mold.
13. Now we are preparing sour cream filling. To do this, break an egg into a deep bowl, add sugar and beat until foamy.
14. Pour the starch with flour, stir again with a mixer.
16. Beat everything thoroughly until smooth.
17. Pour the berries in the form with the resulting sour cream. We send the form to the oven, preheated to 180 ° C. We bake a berry pie with sour cream filling for 40-45 minutes.
18. After 40-45 minutes, we take out the cake from the oven. His ruddy appearance already speaks of readiness. Let the cake cool slightly and then cut it. While the cake is cooling, the cream will settle slightly. Don't worry, it's okay. Don't think that you didn't succeed.
19. Berry pie with sour cream filling is ready! Homemade cakes of this kind turn out just fine! Beautiful, festive, appetizing, it can not only cheer you up, but turn an ordinary day into a small celebration of taste. Bon Appetit!
We present to your attention a recipe for a delicious pie that will delight everyone with its taste.
It is very soft and has a summer scent. Your family members will be delighted with it. It is very easy to prepare, so it will not be difficult for you to bake such a delicacy for the arrival of guests, for example. Save the recipe and dilute your tea drinking with amazing sour cream.
Required Ingredients
For the test
- 200 gr flour
- 150 gr cottage cheese 2%
- 5 tablespoons refined vegetable oil
- 5 tablespoons of milk
- one and a half teaspoons of baking powder
For pouring
- 300 gr sour cream 15%
- 150 gr cottage cheese 5%
- 125 gr granulated sugar
- 3 eggs
- 20 gr flour
For filling
- 200 g fresh or frozen berries
Starting the process
- First of all, sift the flour into a separate container and add cottage cheese to it. We also send butter, baking powder and milk here. Using a spoon, mix everything well. Then you need to knead the dough with your hands. As a result, it should be soft and not sticky.
- Take a baking dish and put parchment paper on the bottom of it.
- Roll out the prepared dough into a circle. It must be larger than the diameter of the mold. Then we need to very carefully shift it into the form, while forming the sides.
- Let's start preparing the filling. We drive eggs into a separate container, pour granulated sugar and, using a mixer, beat everything. As a result, our mass should increase.
- Then add cottage cheese, sour cream and flour here. Mix everything well and pour the prepared filling over the dough.
- Get frozen cherries. You don't need to defrost it first. We spread the berries on top of the filling and press down a little.
- We send it to the oven, preheated to 180 degrees, for 40-50 minutes.
- After the required time has elapsed, we turn it off, but do not take out our sour cream until it cools completely. There is no need to open the oven door.
- Then we take it out and send it to the refrigerator to stabilize the filling.
- Sprinkle the finished treat with powdered sugar or decorate with berries and mint leaves, for example.
Sour cream pie with berries! It's so easy and quick to make and so delicious!
Ingredients:
For test:
125 gr. cottage cheese
65 gr. Sahara
5 st. spoons of milk
5 s. spoons of vegetable oil
200 gr. flour
2 teaspoons baking powder
For filling:
300 gr. 20% sour cream
250-300 gr. any berries (blueberries, black currants, raspberries, blackberries, cherries)
65 gr. Sahara
2 teaspoons starch
2 eggs
1 sachet of vanilla sugar
Cooking:
1. Defrost the berries first.
Cover the bottom of a detachable form (24 cm) with a circle of parchment greased with butter, grease the sides of the form with oil and sprinkle lightly with flour. Heat the oven to 180 degrees.
2. In a bowl, mix cottage cheese, milk, sugar and vegetable oil, mix flour with baking powder and sift on top of cottage cheese, knead the dough, form a ball out of it.
3. In another bowl, mix sour cream, sugar, starch, vanilla sugar and eggs until smooth.
From the dough, roll out a circle with a diameter larger than the mold, carefully transfer it to the mold with a rolling pin, form a side.
4. Pour the cream on top, then carefully spread the berries evenly without juice (if they are too juicy, you can mix them with a pinch of flour or starch), make sure that the cream does not overflow the edge of the rim.
5. Bake the cake for 40-50 minutes until the cream thickens and trembles slightly in the middle (you can cover the form with foil.).
Then let the cake cool in the form for about 5 minutes, carefully remove the side of the form, then pulling the parchment, drag the cake onto the wire rack.
6. Let it cool completely, you can even put it in the refrigerator after it has cooled, so the cream will thicken more.
But when cut, the middle may still remain a little watery.
Share this recipe with your friends, let them try it too
Ingredients:
For test:
125 gr. cottage cheese
65 gr. Sahara
5 st. spoons of milk
5 s. spoons of vegetable oil
200 gr. flour
2 teaspoons baking powder
For filling:
300 gr. 20% sour cream
250-300 gr. any berries (blueberries, black currants, raspberries, blackberries, cherries)
65 gr. Sahara
2 teaspoons starch
2 eggs
1 sachet of vanilla sugar
Cooking method:
Defrost the berries first.
Cover the bottom of a detachable form (24 cm) with a circle of parchment greased with butter, grease the sides of the form with oil and sprinkle lightly with flour. Heat the oven to 180 degrees.
In a bowl, mix cottage cheese, milk, sugar and vegetable oil, mix flour with baking powder and sift on top of cottage cheese, knead the dough, form a ball out of it.
In another bowl, mix sour cream, sugar, starch, vanilla sugar and eggs until smooth.
From the dough, roll out a circle with a diameter larger than the mold, carefully transfer it to the mold with a rolling pin, form a side.
Pour the cream on top, then carefully spread the berries evenly without juice (if they are too juicy, you can mix them with a pinch of flour or starch), make sure that the cream does not overflow the edge of the rim.
Bake the cake for 40-50 minutes until the cream thickens and trembles slightly in the middle (you can cover the form with foil.).
Then let the cake cool in the form for about 5 minutes, carefully remove the side of the form, then pulling the parchment, drag the cake onto the wire rack.
Allow to cool completely, you can even put it in the refrigerator after it has cooled, so the cream thickens more.
But when cut, the middle may still remain a little watery.
Sour cream pie with berries - photos
Summer time is a great choice of fresh fruits and berries. Therefore, today I propose to cook the most delicate sour cream with fresh cherries. Do not deny yourself the pleasure of trying it.
To prepare sour cream with berries, add cottage cheese, butter, milk and baking powder to the sifted flour, mix with a spoon. Then knead the dough with your hands. The dough is soft and not sticky.
We take a detachable form 23 or 24 cm in diameter, cover the bottom with parchment. We roll out the dough into a circle larger than the diameter of the mold, and carefully shift it into the mold, forming the sides.
Ready to fill. Add sugar to the eggs and beat with a mixer. The weight should increase.
We introduce cottage cheese, flour and sour cream into the whipped mass, mix thoroughly.
The filling is ready, pour it into the form with the dough.
And lay out the berries. I have frozen cherries that I haven't thawed. We put the form in an oven preheated to 180 degrees and bake for about 40-50 minutes. Then turn off the oven and leave the sour cream in it until it cools completely. Do not open the oven door. We put the cooled sour cream with berries in the refrigerator to stabilize the filling.
Smetannik can be sprinkled with a little powdered sugar, or you can decorate with berries. Smetannik turns out to be very tender, so we cut it into portions with a hot, but dry knife. Smetannik with berries is ready. Help yourself!
