Description
Easy to prepare and very tasty cake. The recipe was found online, then bake it very often. A combination of tender, crumbly, sweet dough with a touch of tartness and sour cream will not leave anyone indifferent.
Ingredients
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Flour
350 g
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Butter
100 g
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Salt
1 pinch
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Sugar
300 g
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Cranberries
200 g
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Chicken egg
2 piece
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Vanilla
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Sour cream
200 g
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Leavening agent
1 tsp
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Corn starch
1 tsp
Cooking
Prepare the shortbread dough. In the bowl of a blender sift flour, add sugar, vanilla, baking powder, salt and cut into pieces butter or margarine. Turn on the blender and grind to a state of fine crumbs.
Pour crumbs in a bowl.
Adds eggs.
Knead not very steep dough.
We shift the dough in a plastic bag and put into the fridge for 30-60 minutes to cool.
Split form (diameter 26 cm), lightly greased with oil. Take out the dough from the refrigerator, roll out the cake with a diameter of more than form. Spread the batter into the pan, forming boards.
Lightly sprinkle the bottom of starch.
Heat the oven to 180 C. Cranberries are put into the form and bake for 35-40 minutes until cooked cake.
Meanwhile, prepare the filling. To do this, whisk the sour cream with sugar until thick. Sour cream should be fat enough.
The finished cake remove from the oven.
Immediately pour the hot pie filling. Give the cake to cool and infuse for 3-4 hours. Smetana filling should thicken.
Bon appetit!
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