How To Make A Sour Cream Pie

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How To Make A Sour Cream Pie
How To Make A Sour Cream Pie

Video: How To Make A Sour Cream Pie

Video: How To Make A Sour Cream Pie
Video: Sour Cream Pie. Easy and Delicious. ONLY 4 Ingredients Needed! 2024, November
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Sour cream - a cake made from sour cream dough or a tender, moist, light cake. Sometimes cream for sweet sour cream can be not only sour cream, but, for example, chocolate. Such a pie can be prepared with the addition of smoked fish or mushrooms. You can also use berries to add an interesting flavor.

How to make a sour cream pie
How to make a sour cream pie

It is necessary

    • berries 100-200 g
    • butter 1 tbsp
    • flour 200 g
    • cottage cheese 125 g
    • vegetable oil 55 ml
    • milk 55 ml
    • sugar 130 g
    • baking powder 2 tsp
    • sour cream 300 g
    • starch 24 g
    • eggs 2 pcs.
    • vanillin 10 g

Instructions

Step 1

If you took frozen berries, you must first defrost them. Take a baking dish (24 cm diameter). At the bottom of the mold, lay parchment paper, pre-greased with butter, it will also be necessary to grease the sides and sprinkle everything with flour a little. Preheat the oven to 180 degrees. In a bowl, combine 125 g of cottage cheese, 55 ml of vegetable oil, 55 ml of milk and 65 g of sugar. Pour 200 g of flour and stir with two teaspoons of baking powder. Then sift the mixture on top of the curd mass. Knead the dough and shape into a pie shape.

Step 2

Take a bowl and mix until smooth 300 g sour cream, 65 g sugar, 24 g starch, two eggs and 10 g vanilla sugar. Roll out the dough into a circle with a diameter slightly larger than the baking dish, transfer it gently into it with a rolling pin, form a side.

Step 3

Pour the cream over the top and gently spread the berries evenly without juice. If they are very juicy, mix them with a pinch of starch or flour. Make sure that the cream does not overflow over the edges of the rim.

Step 4

Bake the cake for about 50 minutes, until the cream thickens and shakes slightly in the middle. If the dough starts to brown a lot, cover the tin with foil. Then let the cake cool for five minutes, then carefully remove the side of the pan and, pulling on the parchment paper, drag it onto the wire rack.

Step 5

Let the cake cool completely. You can even put it in the refrigerator after thirty minutes, so the cream thickens better. But when you cut it, the middle may still remain a little watery.

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