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Frozen strawberry pie with kefir

0
1619
Kitchen World
Calorie content 174.1 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 3.7 gr.
Fats * 6.3 gr.
Carbohydrates* 42.1 gr.
* per 100 gr. product
Frozen strawberry pie with kefir
Content

Kefir pies are good because the dough for them is quickly kneaded, baked well and rises noticeably. The crust comes out porous and slightly damp, and the crust is soft and ruddy. To "refine" the taste of such a cake and make it more interesting, add strawberries. It is not always possible to use fresh berries; frozen ones are also perfect. Just before adding them to the dough, defrost them and merge the released juice.

Ingredients

Cooking process

step 1 out of 8
Defrost the strawberries beforehand. Drain the released juice and do not use it for the cake, so as not to add excess moisture to the baking.
step 2 out of 8
To prepare the dough, break the eggs into a volumetric bowl, add granulated sugar, vanillin and salt. Beat everything together with a mixer until smooth and light foam appears.
step 3 out of 8
Next, pour in kefir. Ideally, use an acidic product that is close to its expiration date.
step 4 out of 8
Add baking soda and stir.
step 5 out of 8
Sift the flour together with the baking powder and pour it into the egg-kefir mixture. Knead a homogeneous smooth dough of medium density, reminiscent of sour cream in consistency.
step 6 out of 8
Grease the baking dish with odorless vegetable oil. Alternatively, you can cover it with oiled parchment. If the mold is silicone, no lubrication is required. Pour half of the prepared dough into a mold. Immerse the thawed strawberries in the dough, trying to distribute them evenly. We set aside a few berries for decoration.
step 7 out of 8
Pour the second half of the dough over the strawberries. We lay out the left berries on the surface.
step 8 out of 8
We preheat the oven to a temperature of 200 degrees. We put the form with the dough on the middle level of an already hot oven and bake for approximately forty-five to fifty minutes. Baking times may vary slightly depending on the specific oven. We focus on the fact that by the end of baking, the cake should noticeably increase in volume and brown well. We take the finished product out of the oven and let it cool slightly. Then we remove the cake from the mold, transfer it to a serving dish and cool completely. Decorate the surface with powdered sugar and serve.
Bon Appetit!

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