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Sand cake with sour cream filling

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2496
Kitchen World
Calorie content 162.1 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 6 gr.
Fats * 11.3 gr.
Carbohydrates* 17.3 g
* per 100 gr. product
Sand cake with sour cream filling
Content

Sand cake with sour cream filling combines a crunchy base, a delicate creamy filling that simply melts in your mouth, and the juiciness of the queen of berries - strawberries. At the same time, it is very simple to prepare. And when using quality products, it guarantees one hundred percent results.

Ingredients

Cooking process

step 1 out of 9
Sift flour into a deep bowl. Rub cold butter directly onto the flour. It will be great if the butter is in the freezer for half an hour before making the dough. Grind the butter and flour into crumbs. Do this quickly to prevent the oil from heating up.
step 2 out of 9
Add sugar and salt to the flour crumbs. Separate the yolks from the whites and add them to the bowl with the rest of the ingredients. Mix everything again with your hands.
step 3 out of 9
Next, add sour cream to a bowl and knead the dough. Form a ball out of the finished dough, wrap it with cling film and put it in the cold for half an hour (it is believed that it is better to use the top shelf of the refrigerator for this).
step 4 out of 9
Roll out the cooled dough and use a rolling pin to transfer it into a mold. Form neat bumpers. Bake the shortbread cake base in a preheated oven to 200 ° C for about 15 minutes.
step 5 out of 9
Wash the strawberries and remove the tails. Dry the berries. Remove the baked base from the oven and place the strawberries in it.
step 6 out of 9
To pour, beat the whites previously separated from the yolks with a pinch of salt with a mixer. Beat until hard peaks.
step 7 out of 9
Then add sour cream, sugar, vanilla sugar and cornstarch to the whipped egg whites. Gently mix all the ingredients so as not to disturb the airiness of the protein mass.
step 8 out of 9
Pour the filling into the sand base and return to the oven for another 15 minutes. In this case, leave the oven temperature at 200 ° C.
step 9 out of 9
Remove the finished shortcrust cake with sour cream filling and strawberries from the oven and let it cool. Serve fully chilled pie and enjoy tea with a delicious dessert.
Bon Appetit!

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