Name: Sour cream pie
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 0
Ingredients: Bold curd - 125 gram; Sugar - 65 gram; Milk - 5 tbsp; Vegetable oil - 5 tbsp; Flour - 200 gram; Baking powder - 2 Tsp; Sour cream 15% - 300 gram; Red berries - 300 gram; Sugar - 65 gram; Potato starch - 2 Tsp; Chicken egg - 2 PC.; Vanilla sugar - 1 pack

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Sour cream pie

1. Bold curd - 125 gram

2. Sugar - 65 gram

3. Milk - 5 tbsp

4. Vegetable oil - 5 tbsp

5. Flour - 200 gram

6. Baking powder - 2 Tsp

Filling

1. Sour cream 15% 300 gram

2. Red berries 300 gram

3. Sugar 65 gram

4. Potato starch 2 Tsp

5. Chicken egg 2 PC.

6. Vanilla sugar 1 pack

How to cook deliciously - Sour cream pie

1. Stage

Cover the bottom of the demountable mold with a circle of parchment greased with butter, grease the sides of the mold with butter and sprinkle lightly with flour. Heat the oven 180 degrees.

2. Stage

In a bowl, mix the cottage cheese, milk, sugar and vegetable oil, mix the flour with a baking powder and sift on top of the cottage cheese, knead the dough, form a ball from it.

1. Stage. Sour cream pie: In a bowl, mix the cottage cheese, milk, sugar and vegetable oil, mix the flour with a baking powder and sift on top of the cottage cheese, knead the dough, form a ball from it.

3. Stage

In another bowl, mix until smooth the sour cream, sugar, starch, vanilla sugar and eggs.

4. Stage

From the dough, roll out a circle with a diameter larger than the shape, carefully transfer it into the shape and form a side. Pour the cream on top, then carefully spread the berries evenly without juice, making sure that the cream does not overflow over the edge of the side.

1. Stage. Sour cream pie: From the dough, roll out a circle with a diameter larger than the shape, carefully transfer it into the shape and form a side. Pour the cream on top, then carefully spread the berries evenly without juice, making sure that the cream does not overflow over the edge of the side.

5. Stage

Bake the cake for 40-50 minutes, until the cream thickens and slightly trembles in the middle

6. Stage

Allow the smtannik pie to cool completely, you can put it after it has cooled in the refrigerator, so the cream thickens more. But when cut, the middle can still remain a little liquidy.