Lean berry pie can be served with tea during fasting or on any day. The treat is moist. The sweetness of the pie is set off by the acidity of the berries. It tastes good both warm and cold.
It is necessary
- - 600 g frozen cherries and blueberries
- - 200 g cane sugar
- - 250 g flour
- - 150 g whole grain flour
- - 1 cup vegetable oil
- - 1 teaspoon vanilla
- - half a teaspoon of cinnamon
- - 10 g baking powder
- - a pinch of salt
- - 30 g almonds
- For the sauce:
- - 150 ml of water
- - 30 g cocoa
- - 80 g sugar
- - 1 tablespoon corn starch
Instructions
Step 1
Put the frozen berries in a saucepan. Cover with brown sugar. Add a teaspoon of vanillin, half a glass of water. Bring the berries to a boil. Cook for 5-7 minutes.
Step 2
Then discard the berries in a colander. Collect the resulting juice, cool. Sift both types of flour. Mix with baking powder, salt.
Step 3
Pour vegetable oil into the flour. Pour cinnamon here, mix. Add cooled juice, stir until smooth.
Step 4
Take shape. Put half of the dough into it, flatten. Place the berries on top of the dough. Place the remaining dough on top and flatten.
Step 5
Put the future pie in the oven, preheated to 180 degrees, for 35-45 minutes. Check readiness with a wooden skewer. Pierce the cake with it. If the skewer is dry when you take it out of the dough, the dough is done.
Step 6
While the cake is baking, prepare the sauce. To do this, pour 150 ml of water into a saucepan, add cocoa, sugar. Bring to a boil, stirring occasionally. Dissolve a tablespoon of starch separately in 50 ml of water. Pour into the sauce in a thin stream, stir, cook for one minute until thickened.
Step 7
Cool the sauce. Flip the cake onto a platter. Pour chocolate sauce over it. Sprinkle with chopped almonds. The cake is ready.
