Description
Summer is in full swing, an abundance of berries, heat... Bright berry pie, which gathered all colors of summer, cool off in the heat, will please the eye and evoke romantic thoughts. I wish you a memorable summer, bright sun, rain mushroom, and happy moments with those you love!
Ingredients
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Flour
250 g
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Butter
150 g
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Sugar
80 g
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Chicken egg
1 piece
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Milk
500 ml
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Pudding vanilla
1 pack
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Sugar
2 Tbsp
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Assorted berries
400 g
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Sugar
2 Tbsp
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Gelatin
1 tsp
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Water
2 Tbsp
Cooking
In a bowl, mix the flour, sugar, cold butter, cut into pieces, and egg.
Knead the dough and put it in the fridge until then, while preparing the cream.
Prepare pudding according to recipe on the pack and put it to cool.
The dough, remove from refrigerator, spread it on the form (my form diameter 25 cm), making bumpers. The bottom densely prick with a fork and place in preheated oven. Bake at 170 degrees for 15-20 minutes.
Meanwhile the berries (I have a little of everything - red and black currants, raspberries, blackberries) add to the pot, cover with sugar and cook it for a while, just a few minutes to let berries juice and become soft. Then the berries drain in a sieve to stack juice.
In the finished building to pour out the pudding.
From top to distribute the berries. In principle this is possible and to stop. The cake is ready. If you do not use a split form, then before you put the pudding and stuffing, it is better to remove the cooled body from the mold, because then this would be difficult. Of course, the pie can be served in the form of, as someone more like it. Pie to cool so the pudding has thickened properly and didn't leak.
But if your berries are like me and have given quite a lot of juice, you can continue. In this case leave the form.
A teaspoon of gelatin, no slides, dissolve in a water bath in two cups of water, cool slightly and mix with juice.
Juice with gelatin to put in the fridge for 5 -7 minutes until it starts to thicken (if very thick, then heat it a little). With a spoon to distribute the juice with the gelatin on the surface. Put the pie in the refrigerator until fully cured jelly.
There's something in this cake such a passionate and sultry, agree.
Bon appetit!
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