Description
Dear cooks, although there is still almost a month of the calendar summer, but all the same it moves to the fall, you need to have time again to enjoy the precious gifts of summer. Juicy, bright berries on the delicate fragrant dough with sweet sour cream filling is just what you need!
Ingredients
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Butter
200 g
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Sugar
175 g
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Salt
1 pinch
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Liqueur
150 ml
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Chicken egg
4 piece
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Flour
300 g
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Leavening agent
2 tsp
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Sour cream
180 g
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Powdered sugar
75 g
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Vanilla sugar
2 tsp
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Chicken egg
3 piece
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Pudding vanilla
1 Tbsp
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Assorted berries
500 g
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Sugar
2 Tbsp
Cooking
Baking dish size 20X30 see separate Eggs into whites and yolks. Stir the egg yolks with the liqueur. Sift flour with baking powder.
Beat the whites with a pinch of salt to taut peaks.
Oil to mix with sugar, add eggs and brandy and whisk. Add alternately the flour with the baking powder and whipped egg whites, mix well. Ready put the dough in the form laid with baking paper.
All the berries which you have - currants, raspberries, gooseberries, blueberries and so on (I only have cherries with blueberries) to wash, dry, if necessary, to remove seeds, pour into a bowl, pour two spoons of sugar and a couple of times to shake to berries covered with sugar.
In a separate bowl, whisk the eggs, add powdered sugar, vanilla sugar and a spoonful of pudding or starch.
Add sour cream, stir well with a whisk.
On the dough densely arrange berries and palm slightly pressed them into the dough.
Pour sour cream filling and bake the pie in preheated oven at 175 degrees for about 30-40 minutes, readiness check a match.
The finished cake to cool in the form, then remove from the mold.
Before serving pie sprinkle with powdered sugar and decorate with berries, mint leaves etc.
The cake is ready, slice of cake on the plate you can pour the juice from the berries. Bon appetit!
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