Sand pie with strawberries on sour cream filling
0
286
Kitchen
World
Calorie content
172.9 kcal
Portions
6 port.
Cooking time
45 minutes
Proteins *
4 gr.
Fats *
9.2 gr.
Carbohydrates*
30.6 gr.
A delicate juicy cake with a shortbread base and sour cream filling can be prepared with any berries - in the summer season, the filling can be varied endlessly. In this case, we suggest using strawberries - wild berries will decorate baked goods with their aroma and characteristic pleasant taste.
Ingredients
Cooking process
Grease the baking dish with vegetable oil. Alternatively, you can line the bottom with oiled parchment. Distribute the chilled dough with your hands along the bottom and sides of the mold. We prick with a fork. We sort out the strawberries, rinse, dry well on a towel from residual moisture. Put the prepared berries on the dough in a mold and pour the sour cream mixture. Tilt the shape slightly in different directions so that the fill is evenly distributed.
Preheat the oven to a temperature of 180 degrees. We put the cake pan in an already preheated oven and bake for about forty - forty-five minutes. The filling should set at the end of the baking. We take the cake out of the oven, cool it completely. After cooling down, remove the baked goods from the mold and cut into portions for serving.
Bon Appetit!