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Pie with black currant and sour cream filling

0
1927
Kitchen World
Calorie content 141.6 kcal
Portions 1 port.
Cooking time 130 minutes
Proteins * 5.4 gr.
Fats * 5.5 gr.
Carbohydrates* 23.8 g
* per 100 gr. product
Pie with black currant and sour cream filling
Content

Sour cream filling dilutes the concentrated currant flavor and makes the dessert generally more tender and creamy. It also impregnates the crust much better than the filling exclusively from berries, so in such pies it is much less crumbly and brittle.

Ingredients

Cooking process

step 1 out of 8
Before starting cooking, put the butter in the freezer for at least 30 minutes, and preferably for 1-1.5 hours. Then cut it into small pieces or grate it on a coarse grater. Put in the bowl of the food processor, add flour, salt, sugar and baking powder there. Whisk everything together until friable, fine crumbs.
step 2 out of 8
Add the egg to the resulting mass and mix again. You should have a smooth dough ball. If it's still dry and falling apart, add a tablespoon of cold water and stir again.
step 3 out of 8
Distribute the dough over the baking dish, placing it in an even layer and forming small rims. Use a fork to prick the bottom and refrigerate for 30 minutes.
step 4 out of 8
Rub the cottage cheese for the filling through a fine sieve or beat in a blender along with sugar, vanilla sugar and an egg.
step 5 out of 8
Add sour cream to the resulting mass and mix until smooth with a whisk or the same blender.
step 6 out of 8
Sort the berries in advance, rinse and lay out on a towel so that they have time to dry out by the time the cake is prepared. Place them on the bottom of the shortcrust pastry base and flatten. If you are using frozen berries, it is not necessary to defrost them, but it is advisable to lightly sprinkle them with starch on top.
step 7 out of 8
Pour the sour cream base into the cake on top. Bake the dessert in the oven at 170 ° C for 45-50 minutes.
step 8 out of 8
The readiness of the cake is determined by the golden color of the sides and the density of the sour cream filling. Cool the baked dessert on a wire rack to room temperature and serve.
Bon Appetit!

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