If you're tired of store-bought sweets, make a homemade pie. One of the tastiest options is quick baked goods with berries. Use unleavened, yeast or shortbread dough, and in the autumn-winter season, replace fresh berries with frozen ones.
It is necessary
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- Currant and strawberry pie:
- 250 g black currant;
- 250 g strawberries;
- 8 tablespoons of sugar;
- 2 tablespoons of starch;
- 1 glass of kefir;
- 2 tablespoons of sugar;
- 0.5 teaspoon salt;
- 1 cup flour;
- 1 egg;
- powdered sugar;
- 1 teaspoon vegetable oil.
- Raspberry Pie:
- 400 g fresh raspberries;
- 1 cup semolina
- 1 cup of sugar;
- 3 eggs;
- 0.5 cups of milk;
- 1 teaspoon vegetable oil;
- 1 cup heavy cream
- 0.25 cups powdered sugar.
Instructions
Step 1
An airy currant and strawberry pie is baked very quickly. Sort the berries, rinse, remove the twigs and sepals. Large strawberries can be cut into quarters. Place the berries in a bowl and sprinkle them with six tablespoons of sugar to give the juice.
Step 2
Prepare the dough. Beat eggs with two tablespoons of sugar and salt, add kefir and soda. Mix everything well and add sifted flour in portions. Lubricate the split form with oil. Pour half of the dough into it and place in an oven preheated to 200 ° C. Bake the crust for about 10 minutes - it should harden a little, but not brown. Remove the dish from the oven and refrigerate slightly.
Step 3
Add starch to the mixture of berries and sugar and mix well. Place the filling in an even layer on a warm crust, cover it with the remaining dough and return to the oven. Bake the cake until golden brown. To check the readiness, pierce the top cake with a wooden stick - if there are no traces of dough on it, the cake is baked. Take it out of the oven, wait 5-7 minutes and remove it from the mold. Sprinkle the top of the dessert with powdered sugar.
Step 4
Try baking a quick raspberry pie. Separate the yolks from the whites and mash them white with sugar. Whisk the whites into a strong foam. Add semolina and protein cream alternately to a container with yolk-sugar mass. Stir the mixture gently from bottom to top to prevent the lush mixture from dropping.
Step 5
Grease a deep refractory mold with oil. Pour the dough into it and place in an oven preheated to 200 ° C. Bake the crust until golden brown. Take it out of the oven. Combine the milk and sugar and bring the syrup to a boil. Soak the cake evenly with the hot syrup. Leave it to cool without removing it from the mold.
Step 6
Sort fresh raspberries, rinse and dry. Whip the heavy cream into a strong foam, add the icing sugar and beat the cream again. Spread the raspberries evenly on the baked crust and cover with whipped cream. Serve the cake directly in the tin.
