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Jellied lingonberry and sour cream pie

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598
Kitchen World
Calorie content 147 kcal
Portions 1 port.
Cooking time 150 minutes
Proteins * 4.9 gr.
Fats * 5.8 gr.
Carbohydrates* 22.5 g
* per 100 gr. product
Jellied lingonberry and sour cream pie
Content

A simple and quick recipe for homemade lingonberry pie and sour cream, which will make baked goods more tender and neutralize berry sourness.

Ingredients

Cooking process

step 1 out of 9
The butter must first be melted in a water bath or using a microwave and wait until it cools down to room temperature.
step 2 out of 9
Heat the milk, but do not bring it to a boil, it should be slightly hot or very warm. Add 1 teaspoon of sugar and yeast to it, stir everything until the dry ingredients dissolve and leave for a couple of minutes until a foam cap appears. This will indicate that the yeast is active.
step 3 out of 9
Combine the butter and diluted yeast in one bowl, add the egg, salt and half of the sugar to them, and stir until smooth.
step 4 out of 9
Then add flour in portions through a fine sieve, stirring thoroughly each time. At the end of kneading, reduce the portions of flour that you add so as not to accidentally oversaturate the dough and make it too tight.
step 5 out of 9
Cover the dough with a towel or cling film and store in a warm place for 1 hour.
step 6 out of 9
When the dough comes up, place it on a baking sheet, previously oiled with vegetable or butter, and stretch to a size with small sides. Smooth the prepared lingonberries over the surface. If you store it frozen, then it is not necessary to defrost it.
step 7 out of 9
Preheat the oven to 180 ̊С, put the future pie into it and bake for 30-40 minutes until a noticeable blush appears on the sides.
step 8 out of 9
In the meantime, prepare the sour cream for filling. In a bowl, use a blender to combine sour cream, vanilla sugar, and leftover granulated sugar. Beat until the sugar crystals are no longer visible and the mixture is fluffy.
step 9 out of 9
When the cake is done, remove it from the oven and cool to room temperature. Pour the resulting cream on top and leave to saturate in the refrigerator for several hours, or better overnight.
Bon Appetit!

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