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Jellied pie with raspberries and sour cream

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Kitchen World
Calorie content 141.5 kcal
Portions 6 port.
Cooking time 45 minutes
Proteins * 6 gr.
Fats * 7.6 gr.
Carbohydrates* 23.5 g
* per 100 gr. product
Jellied pie with raspberries and sour cream
Content

Let's make a raspberry jellied pie. Knead curd dough as a base. After baking, it remains tender, slightly moist and, in combination with sour cream filling and juicy raspberries, will give a very pleasant taste. To make the pie easy to cut, let it cool completely after baking: the sour cream layer will harden and hold its shape well.

Ingredients

Cooking process

step 1 out of 8
Grind the softened butter in a bowl with baking powder and a pinch of salt. Pour in milk, stir vigorously.
step 2 out of 8
Add cottage cheese, mix. Pour in the sifted flour and knead the elastic soft dough.
step 3 out of 8
Grease the baking dish with vegetable oil. You can also line the bottom with oiled parchment to make it easier to reach the finished cake later. We distribute the curd dough with our hands along the bottom of the mold, make small sides.
step 4 out of 8
We sort out the raspberries, rinse them, dry them well on a towel from residual moisture. Put the berries on the dough in a mold and distribute them over the entire area.
step 5 out of 8
To prepare the filling, mix sour cream, sugar, vanillin and eggs in a bowl. We achieve complete homogeneity.
step 6 out of 8
Fill the raspberries on the dough with the sour cream mixture.
step 7 out of 8
Preheat the oven to a temperature of 180 degrees. We put the form with the future cake in an already preheated oven and bake for forty to fifty minutes. By the end of baking, the filling should set, and the dough should be well browned around the edges.
step 8 out of 8
We take out the finished pie from the oven, cool it completely. After cooling, remove the baked goods from the mold and cut into portions.
Bon Appetit!

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