A variety of desserts are made from fresh raspberries - creams, mousses, jellies and pies. The delicate sweet taste of the berry is successfully set off with cream, yoghurt, whipped whites and other ingredients. Raspberry tarts can be simple or sophisticated for a festive table.
Quick raspberry pie
This cake can be prepared for evening tea - it turns out to be very tender and soft.
You will need:
- 180 g of wheat flour;
- 150 g icing sugar;
- 185 g of butter;
- 250 g fresh raspberries;
- 2 teaspoons of baking powder;
- 1 tablespoon of milk;
- 2 eggs;
- powdered sugar for sprinkling.
Beat eggs with powdered sugar until whiteness. Add eggs one at a time, stirring well. Pour flour mixed with baking powder in portions, add milk and knead the batter. Put the raspberries in the dough, stir until smooth.
Pour the dough into a mold lined with oiled baking paper. Place the cake in a preheated 200C oven and bake until golden brown, which will take about 40 minutes. Remove the baked goods from the oven, carefully remove from the mold and refrigerate on the wire rack. Sprinkle icing sugar on the cake before serving.
You can also serve ice cream or whipped cream with the raspberry pie.
Pie with raspberries and yoghurt cream
You will need:
For the test:
- 400 g of wheat flour;
- a pinch of salt;
- 0.5 teaspoon of baking soda;
- 250 g butter;
- 120 g of sugar;
- 2 teaspoons of vanilla sugar;
- 2 yolks;
- 2 tablespoons of rum.
For filling:
- 30 g of gelatin;
- 600 ml of creamy yogurt;
- 250 ml of heavy cream;
- 150 g of sugar;
- 1 lemon;
- 2 egg whites;
- 400 g of fresh raspberries.
This recipe can be used to bake pies with strawberries, blackberries and other soft berries.
Sift flour with a slide, make a depression in the middle and add softened butter, salt, baking soda, yolks, vanilla sugar, granulated sugar and rum. Knead the dough that is not too steep, put it in a ball, wrap it in plastic wrap and put it in the cold.
Roll the dough between two layers of plastic wrap into a layer. Grease the mold with butter and put the dough into it, making a side along the edge. Prick the crust with a fork and bake in an oven preheated to 200 ° C until golden brown. Remove the baking pan from the oven and chill the crust without removing it.
Go ahead and prepare the cream. Soak gelatin in a few tablespoons of cold water and let it swell. Squeeze the juice out of the lemon, add 100 g of sugar and yogurt to it, beat until smooth. Pour 2 tablespoons of hot water into the swollen gelatin and add the mixture to the yogurt. Stir well and refrigerate. Whisk the cream and egg whites with the remaining sugar in separate containers. Gently whisk the cream and whites into the yogurt and pour the cream onto the crust. Spread fresh raspberries on top and refrigerate for 1 hour.
