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Jellied lingonberry pie on kefir

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970
Kitchen World
Calorie content 161.1 kcal
Portions 1 port.
Cooking time 90 minutes
Proteins * 5.2 gr.
Fats * 6.7 g
Carbohydrates* 24.7 g
* per 100 gr. product
Jellied lingonberry pie on kefir
Content

The dough on kefir turns out to be light, porous and moist, it is difficult to dry it in the oven. And sour cream fudge will make pastries with sour lingonberries tasty and harmonious.

Ingredients

Cooking process

step 1 out of 7
Break the egg into a deep bowl, add sugar to it and stir until it partially dissolves and forms a coarse foam. Then add kefir, vanilla sugar, salt, flour and soda to the mixture. Melt the butter and also pour into the dough. Mix thoroughly until smooth with a mixer or hand whisk.
step 2 out of 7
Pre-grease a baking sheet with a small amount of butter. You can also use silicone molds for baking, the dough does not stick to them and it is very easy to get baked goods from them. Pour the dough into the baking pan evenly.
step 3 out of 7
Immerse the lingonberries in a bowl of water, gently stir with your hands for a minute, collect the debris that has floated to the surface, if necessary, and drain the water. Transfer the berries to a colander, rinse under a gentle stream of running water and pat dry with a towel.
step 4 out of 7
Pour the lingonberries evenly onto the dough and press lightly into it. Preheat the oven to 180 ̊С, remove the cake in it and bake for 20-25 minutes. You can check the readiness with a toothpick or bamboo skewer, they should come out of the dough dry.
step 5 out of 7
In the meantime, prepare the fondant. In a deep bowl, combine sour cream, sugar and beat with a mixer. Sour cream should be saturated with oxygen and become more voluminous and dense, and sugar should be completely dissolved.
step 6 out of 7
Remove the baked pie from the oven and transfer to the wire rack. Let it cool to room temperature.
step 7 out of 7
Brush the top with fondant and serve.
Bon Appetit!

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