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Sand cake with lingonberries and sour cream filling

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Kitchen World
Calorie content 163.2 kcal
Portions 8 port.
Cooking time 80 minutes
Proteins * 5.9 gr.
Fats * 7.4 gr.
Carbohydrates* 26.8 g
* per 100 gr. product
Sand cake with lingonberries and sour cream filling
Content

Lingonberry berries are laid out in a shortcrust pastry base and everything is poured with a mass of sour cream, eggs and sugar. The pie is baked for 50 minutes and turns out to be delicious with a contrast of sour and sweet.

Ingredients

Cooking process

step 1 out of 11
We send softened butter into a deep container and add 3 tablespoons of sour cream to it.
step 2 out of 11
Next, pour in the baking powder.
step 3 out of 11
We send in a container 100 grams of granulated sugar and wheat flour sifted through a sieve.
step 4 out of 11
Knead the dough until smooth and form a ball. We send it to the refrigerator for at least 20 minutes.
step 5 out of 11
We put a sheet of paper in a silicone mold so that it is easier to get the cake out of it.
step 6 out of 11
We take the dough out of the refrigerator and distribute it evenly over the entire mold. We make sides about 3 cm high.
step 7 out of 11
We sort out the lingonberries, rinse them under running water and put them in a colander so that all the excess liquid is glass. We transfer the berries to the dough and distribute over the entire surface.
step 8 out of 11
Preparing the fill. We send sour cream, the remaining sugar into a suitable container and break two eggs. Whisk everything thoroughly with a whisk until smooth.
step 9 out of 11
Fill the berries with the resulting mixture. Preheat the oven to 180 ° C and bake the cake for 50 minutes.
step 10 out of 11
We carefully remove the finished product from the mold and let it cool completely.
step 11 out of 11
Cut into portions and serve with a cup of hot tea or coffee. Bon Appetit!

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