Blackcurrant pie

Description

This easy to prepare and very tasty pie will allow You to feel a little closer to the summer, no matter what a cold and chilly time of year was not outside your window. Offer, together with me to disperse the February cold (in my case St. Petersburg dank), and cook the Patty of black currant, pleasant aroma which will fill Your home. Slightly sour taste combined with delicate dough and the icing sugar will help to cheer up and delight your household. P. S the original recipe was the authorship of Maria Abramova, found me in one of the culinary sites. I made my adjustments to the recipe and was very surprised when didn't find this in the search on the ingredients for your favorite Cook, offer my version of cooking this pie.

Ingredients

Chicken egg

2 piece
Sugar

150 g
Butter

3 Tbsp
Milk

70 ml
Flour

230 g
Leavening agent

1.5 tsp
Salt

0.3 tsp
Vanilla

2 g
Powdered sugar

75 g
Starch

0.5 Tbsp
Black currants

400 g

Cooking

Here are the products we will need to get a delicious rosy pie.

Break the eggs into a bowl, measure out the required amount of sugar. Whisk the eggs.

Gradually add sugar, continuing to mix. Whisk to dissolve the sugar grains and the formation of foam. Leave the egg-sugar mixture aside, and allow the mixer to cool itself.

The required amount of flour, sift it and leave the rest.

Melt butter. I do it in the microwave. Add oil mixture to egg-sugar, all mix well with mixer.

Heated milk, it should be warm but not hot. Add milk to egg-sugar-butter mixture, according to tradition, of course, all mix well with mixer.

To the flour add salt, baking powder and vanilla. Mix all with a spoon.

In small portions add our dry mix to the egg-sugar-butter of breast.

All mix well with a mixer that would avoid lumps.

Here is the dough of our egg-sugar-butter about-milk mixture and dry mixture. The consistency of our (now) the dough is like thick cream.

Regarding bakeware can say the following: I bake in a split form and on a small baking sheet with sides. In the first case that is pictured, my form has a diameter of 24 cm in the area of its bottom. I just smeared a small amount of vegetable oil. Baking tray with sides (in other words, it is a rectangle baking dish) I make the baking paper under it smeared a small (literally a drop) amount of vegetable oil.

Pour the batter into the pan.

Even out the dough.

Because this time I used frozen currants, pre-defrost it I saw that it had allocated a lot of juice and it turned out quite raw. That would keep her rapid secretion of gastric juice, I added 0.5 teaspoon of starch 1.5 tablespoon of powdered sugar. Determining sugar and starch (as well as generally about the need for added starch) please be guided by the degree of juiciness of your berries and the severity of its sour taste. I like to cook from fresh berries, no starch. Add the powdered sugar necessary, regardless of the fresh berries. You can cook from frozen berries without defrosting (see the description of the experiment at the end of the recipe)

Be very careful not to damage the berries, stir starch-powder mix and our main character - the black currant.

Distribute the currants in the dough. Put our cake in cold oven, turn it on 180 degrees and leave it for 50-60 minutes. Regarding the coldness of the oven, I note that it is always and all the cakes (except the yeast) put in an exceptionally cold oven, I think it's a matter of taste and habits. Who is not accept it, warm up the oven and bake for less time. Whichever option you choose, the baking process will need to be monitored, it depends on the juiciness of the berries, and it is your particular oven.

Here and flew our minutes of waiting. Get the cake out of the oven.

Remove the sides of the form, let cool the cake.

Again sprinkle the cake with powdered sugar. The cake is ready, enjoy your tea!

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