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Open pie with lingonberries and sour cream in the oven

0
626
Kitchen World
Calorie content 158.8 kcal
Portions 6 port.
Cooking time 5 h
Proteins * 5.2 gr.
Fats * 8.4 gr.
Carbohydrates* 24.7 g
* per 100 gr. product
Open pie with lingonberries and sour cream in the oven
Content

Lingonberries are poured into the base, from shortcrust pastry, and everything is baked for 40 minutes. Then the cake is poured with cream of sour cream with sugar and put in the refrigerator for 3-4 hours.

Ingredients

Cooking process

step 1 out of 8
Grind softened butter with granulated sugar and vanilla sugar in a suitable container.
step 2 out of 8
Break two eggs into butter and mix.
step 3 out of 8
Sift the flour with baking powder through a sieve and mix in portions into the butter mass. We knead not very steep dough. It should be soft and tender.
step 4 out of 8
We take a mold with a diameter of 27 cm and grease it with a small amount of butter. Distribute the dough evenly over it and sculpt the sides with a height of about 3 cm.
step 5 out of 8
We thoroughly rinse the lingonberries under running water and put them in a colander so that all the excess liquid is glass. We spread the berries on a sand base and level. Preheat the oven to 180 ° C and bake the cake for 35-40 minutes.
step 6 out of 8
Preparing the cream. In a separate container, mix sour cream with granulated sugar using a mixer or a whisk.
step 7 out of 8
Fill the hot cake with the resulting sour cream.
step 8 out of 8
Then we send the product to the refrigerator for 3-4 hours so that the filling thickens. Cut the pie into portions and serve with tea or coffee.
Bon Appetit!

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