The peculiarity of this cake is fresh seasonal berries and the most delicate crumbly dough! And if you also serve a scoop of vanilla ice cream with it, then it is simply impossible to come off!
It is necessary
- - zest of a quarter of an orange;
- - 1/3 tsp vanilla extract;
- - 170 g fresh blackberries;
- - 100 g of butter;
- - 1/3 cup sour cream;
- - 1 large chicken egg;
- 1/3 cup brown sugar
- - 1.5 cups + 4 tablespoons flour without a "slide";
- - 1/3 + 0.5 cups granulated sugar;
- - a couple of pinches of salt.
Instructions
Step 1
Let's prepare the butter: take it out of the fridge, chop it into cubes and send it to the freezer while we work on the rest of the ingredients.
Step 2
Rinse the blackberry and dry it on paper towels. We put the oven to warm up to a temperature of 175 degrees.
Step 3
While the berries are drying, in a spacious container, mix 1, 5 cups of wheat flour, a pinch of salt and granulated sugar (1/3). Then add the butter cubes and mix the contents of the container until you get flour crumbs - this can be done either with your hands or with a potato crush. Set aside a third of the finished mixture in a separate dish and put it in the refrigerator.
Step 4
Prepare a baking sheet by lining it with parchment. Keep in mind that you should also cover the rims well with parchment!
Step 5
Put two-thirds of the crumbs in a baking sheet and tamp thoroughly. Put it in the oven for about 12 minutes, and then let it cool for 15 minutes.
Step 6
While the cake is cooling, beat the egg, add 4 tablespoons. flour, both types of sugar, a third of a glass of sour cream, a pinch of salt, zest and vanilla and mix again.
Step 7
Add the berries and mix by hand, very carefully, trying not to crush the blackberries!
Step 8
Pour the filling onto the crust and sprinkle with the deferred third flour crumbs. Let's put it in the oven for 45 minutes. Cool the finished pie completely before cutting into portions.
