Layer pie with strawberries and sour cream
0
1480
Kitchen
World
Calorie content
189.9 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
3.5 gr.
Fats *
7.7 g
Carbohydrates*
27.2 g
Such a cake can decorate not only a family feast, but also become the highlight of the festive table. It looks spectacular, has a pleasant creamy berry taste, and it is very simple to prepare. The most important thing is to have a puff yeast-free dough in stock. It is better to take fresh strawberries - its texture is denser, and when baking, the berry filling turns out to be more successful than with thawed berries.
Ingredients
Cooking process
Before making the cake, puff yeast-free dough must be completely defrosted at room temperature so that it becomes plastic and soft. To do this, just leave the dough on the table and wait for the texture described above. While the dough is thawing, cut the butter into cubes and leave to soften at room temperature.
Roll out the thawed dough with a rolling pin so that the thickness of the layer is approximately three to four millimeters. Cut out a circle with a diameter of thirty-three to thirty-five centimeters from the rolled dough. Cover the baking sheet with oiled parchment and carefully transfer the cut out circle of rolled puff pastry onto it.
We clean the strawberries of sepals, rinse, dry on a clean towel and cut into pieces. Cooking sour cream. Put softened butter in a bowl, fatten sour cream, granulated sugar and an egg. Beat everything together with a mixer until smooth. At the end of whipping, pour in the berry liqueur, vanilla extract and add the lemon zest.
On the puff pastry workpiece, evenly distribute the sour cream mixture (in the area of the formed depression). Then lay out the strawberries and sprinkle them with almond petals. Sprinkle with half of the specified amount of powdered sugar. We return the pie to the hot oven and bake for twenty minutes.
Bon Appetit!