Pie “Blooming May” Recipe
Happy Great Victory Day! Remembers the Alps, remembers Vienna and the Danube… The birthday cake – shortbread with sour cream, blueberries and strawberries – interspersed with berries in a snow-white filling reminded me of the blooming gardens outside the window… Help yourself, dear, happy holiday!
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Dough:
Casting:
Additionally:
Instructions
  1. DOUGH: beat sugar, salt, eggs until foam forms, add soft butter and beat lightly again.
  2. Add the sifted flour, berries and soda to the creamy egg mixture.
  3. Knead the elastic dough, wrap it in cling film and put it in the refrigerator for 15 minutes. Depending on the size of the eggs and the quality of the flour, it (flour) may need a little less or more.
  4. Turn on the oven to warm up. filling: Mix eggs, sugar and flour thoroughly with a whisk.
  5. Add sour cream and mix until smooth.
  6. Roll out the dough and put it in a mold with a diameter of 30 – 33 cm .. Pre-lubricate the form with oil and sprinkle with flour or cover with baking paper. Leave a little dough for decoration.
  7. Pour the filling into the dough, decorate the sides with the remains of the dough. Put the berries on the filling.
  8. Use a toothpick to make berry stains. We send it to the preheated oven, bake for 30-40 minutes at a temperature of 180-190 degrees. Focus on the characteristics of your oven.
  9. Cool the finished cake completely, 5-7 minutes in the mold, then on the grill.
  10. Cool completely, sprinkle with powdered sugar. R.S.: I used the remnants of dried glaze for decoration.
  11. Enjoy with tea)
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