Description
The most frequent and favorite pies in our family, it's pies-shifters. Very convenient that baking this pie all year round - and with fresh berries and frozen. He's a good, flavorful, and beautiful in all ways! Over time, I reduced the basic recipe of sugar, oil and completely replaced the regular flour for whole wheat. In the final version of this cake we loved it even more, moreover, it became much more useful! The minimum cost of time and effort - maximum pleasure. Fast, simple and very tasty!
Ingredients
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Black currants
300 g
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Butter
70 g
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Brown sugar
70 g
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Starch
3 Tbsp
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Nutmeg
2 tsp
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Wholegrain wheat flour
200 g
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Chicken egg
3 piece
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Brown sugar
100 g
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Butter
110 g
-
Leavening agent
10 g
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Milk
180 ml
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Petals
3 Tbsp
Cooking
Prepare the required products. Frozen berries pre-thawed and drain the separated juice. The oil (180 g) was also removed in advance, so it was room temperature. Take a baking dish (one that you could put in the oven) with high margins and large diameter. I have a metal form 26 cm, with Teflon coating.
In the form on low heat, melt the butter (70 g), add 70 g of cane sugar for the caramelization of the berries, and heat until the bubbles. Can be done with regular sugar, but brown tastes better!
As soon as bubbles appear, pour the berries in the form above and mix well by shaking, so that the syrup is evenly coated all berries. Not worth it to do it with a spatula so as not to mash the berries and don't get too much juice.
After 1-2 minutes add the berries through a fine strainer 3 tbsp. spoon of starch. If you cook a pie with fresh berries, the starch can be reduced to 2 tablespoons. Very gently stir the berries with the starch and add the nutmeg (don't suggest to exclude it from the composition-it gives a very interesting touch to the whole pie!). Let cool slightly berry stuffing, about 10 minutes.
To turn on the oven to 180 degrees and prepare the dough. Butter (110 g) grind room temperature with 100 g of sugar to dissolve the sugar grains. Then gradually add the eggs and milk.
Stirring constantly, gradually pour the flour and baking powder. Mix well, the dough should have the consistency of thick cream. If it was thicker, then add a little milk.
Very gently spread with a spatula or spoon the batter into the pan with the cooled filling and place in the hot oven for 30-35 minutes. I bake the pie 30 minutes in the mode top+bottom, with convection.
Here's a slightly tatty, the pie we get to "acrobatic" exercises, ie turning. A little to cool it down and then cover with a dish of a suitable size, fast turn over. Hard to knock around the bottom to avoid sticking berries filling. It sometimes happens that a part of the filling stays in shape, then I carefully collected a silicone spatula and placed on top of the pie. On the taste and appearance is not much affected.
Decorate the cake to your taste and imagination! Very nice the contrasting decoration in white hues - almond petals, white chocolate, sesame etc. I've tried all kinds of decorations -always turns out delicious and beautiful!
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