Sorrel and apple pie
0
1691
Kitchen
Russian
Calorie content
155.8 kcal
Portions
4 port.
Cooking time
120 minutes
Proteins *
5 gr.
Fats *
4 gr.
Carbohydrates*
35.3 g
Adding sorrel to sweet baked goods seems unusual at first glance. However, if you just try the magic combination of sweet dough and sorrel sourness just once, it will become almost one of your favorites. Sorrel refreshes the pie, makes it juicy. Apples blend in well with the overall flavor and add texture to the cake. To make the cake airy, it is important to beat the eggs with high quality - this will saturate the dough with air.
Ingredients
Cooking process
To prepare the dough, break the eggs into a bowl, add granulated sugar and beat with a mixer at high speed until foam forms. The sugar should be completely dissolved. Pour kefir into the egg mass, mix. Pour the sifted flour and baking powder over the liquid mass and mix with a whisk until completely homogeneous.
Grease the baking dish with vegetable oil. If the mold is silicone, then you do not need to lubricate it with anything. Put a layer of apples on the bottom of the greased form. Fill it with half of the cooked dough. Then we lay the sorrel, trying to distribute it evenly around the entire perimeter of the form. Pour the rest of the dough onto the sorrel. Lay out the second part of the apple slices on the surface of the dough.
Preheat the oven to a temperature of 180 degrees. We put the cake pan in a hot oven on a medium level and bake for about forty minutes. By the end of baking, the cake will increase in volume and brownish crust. Remove the finished cake from the oven, let it cool slightly. It can be served both warm and cold. If the pie is turned upside down on a serving plate, the bottom layer of baked apples will be on top. If you wish, you can sprinkle the apple surface with powdered sugar.
Bon Appetit!