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Sandwich jellied pie with strawberries

0
1890
Kitchen World
Calorie content 133.7 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 4.9 gr.
Fats * 10.5 g
Carbohydrates* 19.1 gr.
* per 100 gr. product
Sandwich jellied pie with strawberries
Content

A recipe for those who love shortbread and curd pastries with berries. An open strawberry pie filled with cottage cheese and sour cream can also be prepared on a festive table - the product looks very attractive. The whole secret lies in the successful layout of the strawberries. The bright berry pattern on a creamy background provides a dramatic effect. To be able to appreciate all the virtues of the cake, be sure to let it cool completely so that the sandy base shows a crumbly texture, and the curd filling stabilizes.

Ingredients

Cooking process

step 1 out of 10
We recommend using a blender bowl to prepare the dough - this will greatly facilitate work and save time. Put butter cut into pieces into a bowl, sift flour with baking powder, add salt. We turn on the blender and achieve fine, homogeneous crumbs.
step 2 out of 10
Break the egg into the resulting crumb, add granulated sugar and sour cream in the specified amount. Turn on the blender and quickly knead the dough. It turns out to be soft, but keeps its shape well, does not stick to hands.
step 3 out of 10
We wrap the dough in cling film and put it in the refrigerator for fifteen to twenty minutes. The dough will cool and become harder.
step 4 out of 10
While the dough is cooling, prepare the berries and curd filling. Wash the strawberries, cut off the sepals, dry the berries well on a towel from excess moisture. We cut half of the total volume of the berry into small cubes, the other half we cut into longitudinal "petals".
step 5 out of 10
To prepare the filling, put cottage cheese, fatty sour cream in a bowl, break eggs, add granulated sugar, vanilla sugar and corn starch. Using an immersion blender, punch everything together until a homogeneous liquid mass is obtained and the sugar crystals dissolve.
step 6 out of 10
Grease the cake pan with a small amount of odorless vegetable oil. Alternatively, you can also cover it with oiled parchment. If the mold is silicone, you don't need to lubricate it. We distribute the prepared dough with our hands in shape, along the edges we make sides. Use a fork to prick the dough in the bottom area. The sand base is ready.
step 7 out of 10
Put half of the curd filling on a sand base, level with a spoon. Next, evenly distribute the diced strawberries over the filling.
step 8 out of 10
Put the second part of the curd filling on the chopped strawberries, level it. On the surface we lay out the "petals" in a circle, forming a pattern, as in the photo.
step 9 out of 10
Preheat the oven to a temperature of 180 degrees. We put the cake pan on the middle level of an already hot oven and bake for about an hour. Baking times may vary slightly depending on the specific oven. We focus on the fact that by the end of baking, the shortcrust cake should be beautifully browned around the edges, and the filling will acquire a creamy golden hue. We take the finished product out of the oven and let it cool completely.
step 10 out of 10
Remove the cooled cake from the mold and transfer it to a serving dish. Cut into portions and serve.
Bon Appetit!

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