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Sand cake with cherries with sour cream filling

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573
Kitchen World
Calorie content 192.5 kcal
Portions 6 port.
Cooking time 25 minutes
Proteins * 5.3 gr.
Fats * 10.6 gr.
Carbohydrates* 31 gr.
* per 100 gr. product
Sand cake with cherries with sour cream filling
Content

The combination of crumbly shortcrust pastry, juicy cherries and gentle sour cream filling will appeal to all lovers of homemade baking. It is advisable to serve the cake well chilled so that the filling stabilizes and holds its shape.

Ingredients

Cooking process

step 1 out of 5
To prepare the dough, grind the softened butter with granulated sugar (take 75 grams of the specified amount). Add yolk and kefir to the oil mass, mix. Sift the flour and add it to the resulting mass, quickly knead the soft shaped dough.
step 2 out of 5
Grease the baking dish with vegetable oil. Spread the shortcrust pastry with your hands in a mold. We make the sides around the perimeter. We prick with a fork so that the dough does not swell when baking. We put the form with the dough in the refrigerator for ten minutes.
step 3 out of 5
To prepare the sour cream filling, put the sour cream, eggs, the remaining sugar and vanillin with starch in a separate bowl. Mix thoroughly with a whisk until smooth.
step 4 out of 5
Peel the cherries, drain the juice. If the berries are frozen, then be sure to defrost. Alternatively, you can use canned cherries. Put the prepared berries on the chilled dough in the form. Fill with sour cream mixture.
step 5 out of 5
Preheat the oven to a temperature of 170 degrees. We put the cake tin on the middle level and bake for forty-five minutes. After that we turn off the oven, but we don't get the cake. Let it stand in the cooling oven for another twenty minutes. We take out the finished pie from the oven, put it in the refrigerator for an hour. After cooling, cut the baked goods into portions and serve.
Bon Appetit!

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