Raspberry pie

Description

Very tender, crumbly cake with raspberry jelly. Pleasure!

Ingredients

Chicken egg

6 piece
Sugar

200 g
Flour

150 g
Starch

150 g
Leavening agent

2 tsp
Margarine

100 g
Gelatin

5 piece
Raspberry

500 g
Powdered sugar

60 g

Cooking

The oven to turn on at 180*C

Beat the soft margarine/butter with sugar

Continuing to whisk, one by one add the eggs

Continuing to whisk, add the flour, starch and baking powder

Get this beautiful batter

Spread the batter in the pan, the laid baking paper, and bake it in the oven - 180*C for 20-25 minutes (see readiness in the oven)

While the pie is baked, make raspberries. Mix the raspberries with the icing sugar, put on the stove. Heat, stirring to dissolve the sugar.

Sheet gelatin to soften in cold water and add to the hot raspberries. Do not boil! Immediately remove from heat and let cool at room temperature. If no sheet gelatin, use usual, having prepared it following the instructions on the package

The cake is ready, remove it from the mold, let cool slightly and, turning upside down, again put in the form (but you can not flip :)

Pour the cooled raspberry weight and sent to a cold, preferably overnight

After hardening of the jelly, take the pie out of shape

And by Breakfast it is possible to submit this tender, sweet, slightly sour raspberry pie

If raspberries are very sour, add more powdered sugar. For me it was - at the time, and my men were a sweet tooth - it seemed sour :)

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