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Tsvetaevsky pie with raspberries and sour cream

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Kitchen World
Calorie content 131.6 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 4.8 gr.
Fats * 10.8 g
Carbohydrates* 21 gr.
* per 100 gr. product
Tsvetaevsky pie with raspberries and sour cream
Content

Tsvetaevsky pie is famous for its juicy fruit filling in sweet sour cream filling. In this recipe, take raspberries instead of traditional apples. This option has a characteristic berry aroma and a pleasant raspberry sourness. As a basis, we adhere to the classics and use shortbread dough.

Ingredients

Cooking process

step 1 out of 13
Prepare the dough: combine sour cream and granulated sugar in a bowl.
step 2 out of 13
Separately melt the butter to a liquid mass.
step 3 out of 13
We mix sour cream and sugar mass with liquid butter.
step 4 out of 13
Sift the flour and add it along with the baking powder to the resulting mixture.
step 5 out of 13
Quickly knead the soft, fatty dough.
step 6 out of 13
Grease the baking dish with vegetable oil. Alternatively, you can line the bottom with oiled parchment. We distribute the resulting dough with our hands in a mold along the bottom and make sides around the perimeter.
step 7 out of 13
Prepare the filling: put the sour cream in a bowl, break the eggs.
step 8 out of 13
Pour in sugar and flour.
step 9 out of 13
Mix well with a whisk until completely homogeneous.
step 10 out of 13
Lay out the raspberries on the basis of the dough. It can be both fresh berries and frozen ones. In the latter case, it is better to let the raspberries melt slightly and drain off the excess juice.
step 11 out of 13
Fill the raspberries with the sour cream mixture. We tilt the form in different directions so that the fill spreads evenly over the entire area of ​​the cake.
step 12 out of 13
Preheat the oven to a temperature of 180 degrees. We put the cake pan in an already preheated oven and bake for about forty to fifty minutes. The filling should set and stop being liquid. We take out the cake from the oven. Let it cool completely.
step 13 out of 13
After complete cooling, we release the cake from the mold and cut it into portioned pieces.
Bon Appetit!

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