Description
Gentle dough favorite cherry and delicious smetana fill. Recipe from an old issue of the magazine "Liza". And quick rolls! Cherry pie in a sour cream filling we did enjoy very much! But what is new about this recipe? And that is surprisingly easy and quick dough! Yes, Yes! Exactly the dough I was interested in this pie the most. The dough of low fat cottage cheese without eggs and butter, quick, flavorful, well rises when baked, almost like yeast, but the dough takes minutes... to Tell you how much I enjoyed this recipe may be long, so read and decide for yourself what to make - pie, instant muffin or something!
Ingredients
-
Cherry
400 g
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Sour cream
400 ml
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Vanilla sugar
2 tsp
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Sugar
100 g
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Almonds
20 g
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Chicken egg
2 piece
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Starch
1 Tbsp
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Cheese
150 g
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Milk
50 ml
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Vegetable oil
50 ml
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Leavening agent
1 tsp
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Flour
250 g
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Lemon peel
-
Sugar
100 g
Cooking
Prepare the foods. The cheese pie I took the usual store, in packs, fat content 5 %. Sift the flour with the baking powder or soda (I used soda). In a bowl, mix the cheese, sugar, vanilla sugar and lemon zest, milk and vegetable oil (odorless), vigorously whisk into a smooth paste (consistency like liquid cream; if the curd is dry, or grains, you can whip the mass with a mixer or immersion blender). Then, gradually pouring flour, knead a soft, slightly stick to hands dough.
While the dough is resting, prepare the filling. From cherries to remove bone. Whisk 2 eggs with sugar until light foam, add sour cream, vanilla sugar and 1 tablespoon starch (any), mix in a homogeneous mass.
Form (I have a 20x30 cm large) grease or cover with baking paper and spread with your hands the dough, forming the sides. Distribute the batter on the cherries and pour sour cream filling, generously sprinkle almond petals.
Cake bake in preheated oven at a temperature of about 170 deg., approximately 50 minutes. In the oven the cake rises very well, but when cooled slightly settles under the weight of toppings. However, the dough is still soft and porous.
This cake is very delicious in the form of heat, but cold is good too (if you survive)))
As I wrote, the dough here is amazing! So the other day I decided to try to bake it just rolls with raisins. For 5 minutes, kneaded the dough (without lemon zest), a 5-minute formed a mini - lepeshechki 1.5-2 cm thick (10 PCs from one norm of products to test) and the... oven for 20-25 minutes baked air and delicious pastries! As a summary, this dough is perfect for tarts and pies with Your favorite berries for a quick bread!
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