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Jellied Tsvetaevsky pie with raspberries

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742
Kitchen World
Calorie content 131.6 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 4.8 gr.
Fats * 10.8 g
Carbohydrates* 21 gr.
* per 100 gr. product
Jellied Tsvetaevsky pie with raspberries
Content

Tsvetaevsky pie in the original version includes apple filling. But no one forbids experimenting and trying new combinations? Instead of apples, we use raspberries, prepare a traditional filling based on sour cream, knead the dough for the base cake, shortbread, crumbly.

Ingredients

Cooking process

step 1 out of 9
Before preparing the dough, we take out the butter from the refrigerator in advance - it should become soft. Grind the softened butter with granulated sugar until smooth.
step 2 out of 9
Add sour cream to the resulting oil mass, mix.
step 3 out of 9
Sift the flour and add it together with the baking powder to the resulting mass, quickly knead the plastic shaped dough.
step 4 out of 9
Grease the baking dish with vegetable oil. Alternatively, you can line the bottom with oiled parchment. We distribute the resulting dough with our hands in a shape along the bottom and make sides around the perimeter.
step 5 out of 9
To prepare the sour cream filling, put sour cream, eggs, sugar and flour in a bowl. Mix well with a whisk until completely homogeneous.
step 6 out of 9
We sort out the raspberries, rinse them in running water and dry them well on a towel from residual moisture. Put the prepared berries on the dough in the form.
step 7 out of 9
Fill with sour cream mixture. We tilt the shape in different directions so that the fill is evenly distributed.
step 8 out of 9
Preheat the oven to a temperature of 180 degrees. We put the cake pan in an already preheated oven and bake for about thirty-five to fifty minutes. By the end of the baking, the filling should set and stop flowing. We take the cake out of the oven and let it cool to the end.
step 9 out of 9
After cooling down, free the baked goods from the mold and cut into portions for serving.
Bon Appetit!

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