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Jellied cherry and sour cream pie

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2294
Kitchen World
Calorie content 182.9 kcal
Portions 1 port.
Cooking time 50 minutes
Proteins * 4.8 gr.
Fats * 6.2 gr.
Carbohydrates* 33.6 g
* per 100 gr. product
Jellied cherry and sour cream pie
Content

A great alternative to ready-made puff pastry pies if you want something more satisfying, fluffy and rich. It is not as difficult to prepare as biscuit pies, and at the same time it is quite fast.

Ingredients

Cooking process

step 1 out of 7
The butter must be taken out of the refrigerator in advance, half an hour or an hour before cooking, so that it has time to melt and become soft. Cut it into small cubes or slices, throw it into the mixer bowl. Add sugar and vanillin there and beat everything on medium speed until the sugar dissolves and the mass turns white and fluffy.
step 2 out of 7
Add sour cream to the resulting mixture and beat for another 1 minute.
step 3 out of 7
Using a fine sieve, sift the flour in portions into the mixer bowl. Along with it, add baking powder and a pinch of salt and beat again with a mixer until smooth, breaking all the flour lumps.
step 4 out of 7
In the end, you should have a smooth, homogeneous dough that resembles thick sour cream in consistency.
step 5 out of 7
Lubricate your baking dish with a little oil or cover with parchment if necessary. Pour the dough into a mold and smooth with a spatula.
step 6 out of 7
Rinse the cherries, dry and remove the seeds. If the berry is frozen, then discard in a colander and squeeze lightly. Arrange randomly on the dough and press gently into it. You can take more berries, immediately mix some into the dough and pour with them.
step 7 out of 7
Put the cake to bake in a preheated 180 ° C. This dish will bake for about 30 minutes, but the time depends largely on your oven and the thickness of the cake. Therefore, determine readiness with a wooden skewer or a toothpick: if it remains dry after removing it from the dessert, then you can get it out.
Bon Appetit!

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