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Frozen raspberry pie with kefir

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726
Kitchen World
Calorie content 143.5 kcal
Portions 6 port.
Cooking time 45 minutes
Proteins * 4.9 gr.
Fats * 7.8 g
Carbohydrates* 30.9 gr.
* per 100 gr. product
Frozen raspberry pie with kefir
Content

A simple and quick recipe for baking with raspberries. We prepare the dough with kefir. Alternatively, you can also use curdled milk. Defrost the berries before placing them in the pie so that too much moisture does not get into the dough. Serve the cake cooled, cut into pieces.

Ingredients

Cooking process

step 1 out of 7
Break the eggs into a bowl, add sugar and a pinch of salt. Beat with a whisk or fork until smooth.
step 2 out of 7
Pour kefir into the egg-sugar mass and add a pinch of soda, mix.
step 3 out of 7
Melt the butter on the stove or in the microwave so that it becomes liquid. Pour it into the total mass, mix well.
step 4 out of 7
At the final stage, add the pre-sifted flour along with baking powder and knead the smooth dough without lumps. Its consistency should be the same as thick sour cream.
step 5 out of 7
Coat the baking dish with vegetable oil. If the mold is silicone, you do not need to lubricate. Pour the prepared dough into the prepared form. Put raspberries, previously defrosted, on the dough. We drain the juice released during defrosting and do not use it in the cake, so as not to add excess moisture to the dough.
step 6 out of 7
Preheat the oven to a temperature of 180 degrees. Place the cake pan in the oven and bake for about forty to forty-five minutes. The cake will slightly increase in volume and will be covered with a golden brown crust. Remove the finished cake from the oven, release it from the mold, let it cool. Sprinkle the surface with powdered sugar.
step 7 out of 7
Cut the pie into portions and serve.
Bon Appetit!

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