Description
Amie delicious childhood memories I have associated with this wonderful pie. Grandma used to bake it every summer and there was no man whom he would not like it. Years later I decided to adopt the recipe. My cake was no exception. I baked it in the evening, and by morning there were only two pieces. Three people for the evening ate almost the entire pie-from here only one conclusion-he is truly divine. Enjoy the taste and aroma of wild berries! Remember every day is a Sunny, beautiful, delicious summer. Bon appetit
Ingredients
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Yeast
35 g
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Cream
220 ml
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Flour
350 g
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Wholegrain wheat flour
30 g
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Butter
150 g
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Sugar
145 g
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Chicken egg
1 piece
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Blueberries
380 g
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Raspberry
400 g
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Yogurt
300 g
Cooking
Cream to warm but not boil, pour in the yeast and carefully stir until dissolved. In milk mixture add part of the flour, knead thoroughly until smooth dough.
Cover the bowl with a towel and leave in a warm place for an hour. After a time the dough will increase significantly in size.
Oil mixed with part of sugar until a uniform cream-shaped mass, pour in the batter, mix thoroughly.
Enter the eggs, mix thoroughly, the dough will become more elastic and slightly sticky. Add the remaining wheat and whole grain flour, carefully knead the dough. Again cover with a towel and leave in a warm place for 40 minutes.
Part of raspberries and blueberries to mash these with the sugar. Yoghurt mix with the remaining sugar and leave for 5 minutes the sugar is dissolved.
Put the dough in shape, forming the sides. Petalcingo put berries on top to pour part of the yogurt mass.
To fill the cake with the remaining blueberries and raspberries. Preheat the oven to 220 degrees. Pour pie yogurt. Send in the oven for 40 minutes at 200 degrees.
The finished cake to cool, sprinkle with fresh berries. Bon appetit!
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