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Sand cake with black currant and sour cream filling

0
2765
Kitchen Russian
Calorie content 149.9 kcal
Portions 8 port.
Cooking time 80 minutes
Proteins * 3.8 g
Fats * 9.6 gr.
Carbohydrates* 21.8 g
* per 100 gr. product
Sand cake with black currant and sour cream filling
Content

The shortbread pie is especially tasty with fresh black currants. Loose dough, berries with a pleasant sourness and sour cream filling will not leave anyone indifferent to this pastry. This summer dessert is prepared simply and quickly.

 

Ingredients

Cooking process

step 1 out of 10
Prepare a shortbread cake base first. In a separate bowl, sift wheat flour onto a sieve, add baking powder to it and mix with a whisk.
step 2 out of 10
In another bowl, beat eggs with sugar and a pinch of salt. It is not necessary to beat the eggs until the eggs are fluffy, but only so that the sugar dissolves.
step 3 out of 10
Use a food processor or hand to grind the flour and butter mixture until finely crumbled.
step 4 out of 10
Then combine the beaten eggs with the sand crumbs and quickly knead the dough so that it just gathers into a ball.
step 5 out of 10
Grease a baking dish with vegetable oil and place the kneaded dough in it, forming high sides along the edges. Then put the form with the dough in the refrigerator for 20 minutes.
step 6 out of 10
During this time, prepare sour cream filling. Pour cornstarch and sugar into a separate bowl and stir. Then break two eggs into this mixture, add vanilla in any form and whisk until smooth.
step 7 out of 10
Then put the required amount of sour cream into this mixture and mix again.
step 8 out of 10
Now you can shape the cake. Remove the cooled dough from the refrigerator. Lay half of the currants on the dough in an even layer, having washed it in advance and dried it with a napkin. Fill the currants with the prepared sour cream filling. Place the rest of the berry on top of the filling. The filling of the pie should be 5-10 mm below the edge of the sides, as it rises during baking.
step 9 out of 10
Bake the pie in an oven preheated to 180 ° C for 50 minutes and until the dough is golden brown. The pie that has risen during the time will settle down when the baked goods are cooled.
step 10 out of 10
Sand cake with black currant and sour cream filling is ready. Cool it down, gently remove it from the mold and serve.
Delicious and successful baking!

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