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 Favorite Pie with Yogurt and Sour Cream Filling Recipe
This is a simple, but at the same time very tasty cake. Shortbread flavorful dough and delicate yogurt-sour cream filling will not leave indifferent any sweet tooth. The amount of sugar can be adjusted independently. With the proportions indicated by me, the cake turns out to be moderately sweet, not cloying
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
The dough:
Filling:
Topping:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
The dough:
Filling:
Topping:
Instructions
  1. To prepare the dough, first mix all the dry ingredients: sift 300 g of wheat flour, add 80 g of sugar, 1 ½ tsp baking powder, ½ tsp vanilla and a pinch of salt. Mix everything well.
    To prepare the dough, first mix all the dry ingredients: sift 300 g of wheat flour, add 80 g of sugar, 1 ½ tsp baking powder, ½ tsp vanilla and a pinch of salt. Mix everything well.
  2. To the dry ingredients, add 180 g of butter (softened) and RUB the dough into crumbs.
    To the dry ingredients, add 180 g of butter (softened) and RUB the dough into crumbs.
  3. Add 4 egg yolks. You do not need to knead for a long time.
    Add 4 egg yolks. You do not need to knead for a long time.
  4. We collect the dough into a ball, divide it into two parts. Wrap with cling film and send to the refrigerator for about 1 hour.
    We collect the dough into a ball, divide it into two parts. Wrap with cling film and send to the refrigerator for about 1 hour.
  5. At this time, we will prepare the filling. Mix 250 g of natural yogurt with 400 g of sour cream. Previously, I put the sour cream in a cheesecloth in a colander for the night, so that the excess liquid left. Sour cream became thicker.
    At this time, we will prepare the filling. Mix 250 g of natural yogurt with 400 g of sour cream. Previously, I put the sour cream in a cheesecloth in a colander for the night, so that the excess liquid left. Sour cream became thicker.
  6. To the sour cream-yogurt mixture, add ½ tsp of vanilla, 80 g of powdered sugar and 40 g of corn starch. Mix everything together until smooth.
    To the sour cream-yogurt mixture, add ½ tsp of vanilla, 80 g of powdered sugar and 40 g of corn starch. Mix everything together until smooth.
  7. Separately, in a clean and dry bowl, lightly add salt and start whipping 4 egg whites at a low speed. As soon as we get a plentiful foam mass, add powdered sugar in portions. Whisk until "strong peaks".
    Separately, in a clean and dry bowl, lightly add salt and start whipping 4 egg whites at a low speed. As soon as we get a plentiful foam mass, add powdered sugar in portions. Whisk until "strong peaks".
  8. The whipped whites are gradually transferred to the sour cream-yogurt mass and gently mixed so that the mixture does not lose its splendor.
    The whipped whites are gradually transferred to the sour cream-yogurt mass and gently mixed so that the mixture does not lose its splendor.
  9. I will bake in a split ring on a baking sheet. I put the foil on the bottom, wrapping the edges up. Inside, the ring was lined with parchment paper, having previously smeared the walls with vegetable oil. The ring diameter is -20 cm. Turn on to preheat the oven to 180 degrees.
    I will bake in a split ring on a baking sheet. I put the foil on the bottom, wrapping the edges up. Inside, the ring was lined with parchment paper, having previously smeared the walls with vegetable oil. The ring diameter is -20 cm. Turn on to preheat the oven to 180 degrees.
  10. At this time, one of the parts of the dough is rubbed on a large grater directly into the mold, leveled and slightly compacted.
    At this time, one of the parts of the dough is rubbed on a large grater directly into the mold, leveled and slightly compacted.
  11. Spread the filling, level again.
    Spread the filling, level again.
  12. On top, also on a large grater, RUB the rest of the dough. Bake in the oven until tender, until the dough is well browned on top. I have when heating the top-bottom and without convection baked for 45 minutes.
    On top, also on a large grater, RUB the rest of the dough. Bake in the oven until tender, until the dough is well browned on top. I have when heating the top-bottom and without convection baked for 45 minutes.
  13. We take the cake out of the oven. Let it cool down. Remove the ring and parchment paper. If desired, sprinkle with powdered sugar.
    We take the cake out of the oven. Let it cool down. Remove the ring and parchment paper. If desired, sprinkle with powdered sugar.
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