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Frozen raspberry and sour cream pie

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579
Kitchen World
Calorie content 157.9 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 4.8 gr.
Fats * 10.8 g
Carbohydrates* 30.9 gr.
* per 100 gr. product
Frozen raspberry and sour cream pie
Content

Knead the dough for such a cake based on sour cream - the crumb will turn out to be lush, soft, porous. We use frozen berries in the filling, and it is not necessary to defrost them beforehand. But if there is ice on the raspberries, then it is better to let it thaw and drain the resulting liquid.

Ingredients

Cooking process

step 1 out of 7
First, beat the eggs: break them into a bulky dish, add regular and vanilla sugar. Beat with a mixer until you get a light fluffy thick foam. This stage is important: the better the egg base is beaten, the more magnificent the baked goods are.
step 2 out of 7
Put sour cream, butter melted to a liquid mass in lush egg foam and mix thoroughly.
step 3 out of 7
Next, sift the flour with a baking powder through a fine sieve, knead the dough. Its consistency should be quite thick, not flowing.
step 4 out of 7
Preparing raspberries. If these are fresh berries, then rinse and dry them. Defrost frozen fruits with ice and drain the liquid. If the fruits are frozen dry, then there is no need to defrost them.
step 5 out of 7
Grease the baking dish with vegetable oil. If the mold is made of silicone, it is permissible not to lubricate. Put half of the prepared dough into the prepared form. We distribute the raspberries on the dough.
step 6 out of 7
Next, distribute the rest of the dough over the berries.
step 7 out of 7
Preheat the oven to a temperature of 180 degrees. Put the cake tin on the middle level and bake for about forty minutes. The pie will grow a little in volume and will be covered with a pronounced golden crust. Remove the finished cake from the oven, take it out of the mold, let it cool. Sprinkle with icing sugar and cut the baked goods into portions.
Bon Appetit!

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