Do basis. With a mixer beat softened butter (or margarine) with sugar. I used brown sugar TM Mistral to give a caramel flavour to baking.

Add the egg and flour, knead the dough.

The dough should roll into a ball. You may have to add 2-3 tbsp flour (depends on flour). It is soft and flexible, but at the same time a well is going to a ball.

Distribute the dough in shape, flexing the fingers. The dough is pliable, easily distributed. The size of the FORM - 26 see the form with the dough put in the freezer for that time that we prepare the filling. Turn on the oven.

Filling. Beat eggs with sugar white.

Weight increase several times. Add a packet (450 g) sour cream and any berries. I added a Cup of raspberries. Many of the berries, and beat again with mixer. You can use the blender and grind the mass until it is a uniform structure or add them to the egg mass already thoroughly crushed berries. I'm not opposed to the finished pie came across pieces of raspberries, so just walked again with a mixer in a test.

Pour the filling in the form. In fact, the filling looks more bright photos, unfortunately, don't pass on the color.

Bake in pre-heated to 180 degrees oven until ready. In about 40 minutes. Be guided by your oven - the top of the cake should not be free to sway.

The finished cake let cool, decorate and serve. I decorated with powdered sugar and berries. Summer berries never too much)).

If cut warm pie - the filling is a bit like pudding. The cooled (after cooler) as a good souffle. BUT! After the fridge on the second day of the sand-based "imbued" raspberry souffle and it becomes Oh sooooo tender. I love this cake it is on the second day. The basis of tender, crumbly stuffing with a pronounced berry flavor. All who have tried say that the composition is cheese. Although there is no trace. I really like the sour cream you all recommend.