Description
Biscuit dessert with raspberries and pineapple in sour cream filling. Simple, tasty, fragrant!
Ingredients
-
Flour
4 ст. л.
-
Leavening agent
1 ч. л.
-
Brown sugar
100 г
-
Milk
50 мл
-
Chicken egg
1 шт
-
Yolk egg
2 шт
-
Butter
50 г
-
Juice
1 ст. л.
-
Raspberry
1 стак.
-
Pineapple
0,5 бан.
-
Sour cream
3 ст. л.
-
Powdered sugar
3 ст. л.
Cooking
Take what is useful to us for dessert. Put the raspberries in the glass to fully unfreeze, while baking the pie.
Make the dough. Break in a bowl the egg, add the egg yolks, pour brown sugar, a little milk and a spoonful of juice. All whisk podziwiam.
Flour connected with the baking powder and sifted through a sieve. A spoon to intervene in the dough.
The butter from the refrigerator and rubbed on a grater into the dough. Mix with a spoon.
The dough is ready. Took the form of split cake and smeared it with oil. The dough is laid out and pastavilla in the oven for 30 minutes with t-180 C. be Guided by your oven.
Checked out the splinter and pulled the cake out of the oven, took shape.
Carefully, with a sharp knife cut the pie, leaving the edge of ~2 cm through to the core. All that was cut out, crumble in a Cup.
Sugar Demerara breakable into powder. I did this in a mortar and combine with sour cream in a blender.
Pour the crumbs and spread the raspberries and pineapples. Previously I merged with the juice. Stir with a spoon.
Let it soak up and serve.
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