Description
Air pie with coffee aroma, accentuated with notes of raspberry jam and sour cream with prunes and walnuts.
Ingredients
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Flour
200 g
-
Chicken egg
2 piece
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Sugar
200 g
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Yogurt
0.5 cup
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Instant coffee
6 tsp
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Leavening agent
1 pack
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Butter
100 g
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Sour cream
500 ml
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Prunes
150 g
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Almonds
50 g
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Powdered sugar
5 Tbsp
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Jelly
1 pack
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Jam
Cooking
For the cake you will need: -flour-200 gr -eggs-2 PCs.- sugar-200 g yogurt-1/2 Cup -instant coffee-6 tsp -baking powder-1 packet -butter-100 g -sour cream-500 ml -flour-150 g almond-50 grams -icing sugar-5 tbsp, the jelly hardens quickly clear-1 bag -raspberry jam
Half a glass of buttermilk to dissolve 3 teaspoons of instant coffee.
The softened butter to pound with 200 grams of sugar.
Add to butter mixture 2 eggs, beat well.
To the mixture add the yogurt.
Beat well.
Add the sifted flour and baking powder.
Knead the dough.
In a greased form put the dough and send in the oven at 180 degrees for 40-50 minutes.
For the filling, finely chop the prunes, pre-soaked in boiling water.
Grind the almonds in a blender.
A packet of Jell-o dissolved in 4 tablespoons water.
Blend sour cream 5-6 tablespoons spoons of powdered sugar,3 teaspoons of coffee and dissolved jelly. Add the chopped prunes, mix well.
The finished cake remove from oven and allow to cool.
Cut in half.
Each half grease raspberry jam or jam.
Put the bottom half back in shape.
Sprinkle half of the filling.
Cover the second half biscuit.
Spread the remaining stuffing.
Sprinkle with chopped almonds.
Put it in the refrigerator for 6-8 hours.
The finished cake carefully remove from the mold.
Serve with a Cup of tea or coffee.
Bon appetit:)
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