Ingredients
Dough:
- 160 gram Butter
- 1 tablespoon Sugar
- 1 pinch Salt
- 360 gram Flour wheat / Flour
- 1 piece Chicken egg
- 100 gram Sour cream
Filling:
- 200 gram Cherries
- 250 gram Gooseberry
- 4 tablespoons Sugar
- 2 tablespoons Corn starch
Instructions
- For the dough: in a bowl, combine the pieces of cold butter, sugar, salt and flour. RUB your hands into a crumb.
- Add the egg and sour cream.
- Knead the dough, collecting it in a ball. The dough is soft, not sticky to the hands, elastic.
- Divide the dough into 1/3 and 2/3.
- Put 2/3 of the dough in a baking dish (22 cm diameter, covered the bottom with parchment, and smeared the side with butter). Distribute on the bottom, form the sides, prick with a fork over the entire surface. Remove the form with the cake preparation and 1/3 of the dough (pre-wrap with film) in the refrigerator while we are engaged in filling.
- Wash and dry the berries. Remove the cherry pits; gooseberry-tails, large can be cut.
- Combine the berries in a bowl, add the sugar and cornstarch, and mix gently.
- Get the form with the cake preparation from the refrigerator, put the berry filling, wrap the sides on top of the filling.
- From 1/3 of the slightly cooled dough, make a grid for the top of the pie. I used a special roller for the bars, you can just make it out of strips of dough. Send to bake in a preheated 180-degree oven for 50-55 minutes (we focus on the features of your oven and the ruddy color of the cake).
- The finished cake is taken out of the oven and allowed to cool completely.
- Have a nice tea!