Ingredients
Dough:
- 180 gram Flour wheat / Flour
- 100 gram Butter
- 150 gram Sugar
- 50 gram Sour cream (20-30%)
- 2 pieces Chicken eggs
- 1 teaspoon Baking powder
- 100 gram Raspberries
Cream:
- 400 gram Sour cream (20-30%)
- 100 gram Sugar
Instructions
- Soft butter beat with sugar until fluffy.
- Add two eggs one at a time, beat, add sour cream, continue to beat.
- Sift the flour well with baking powder. (in this version, I did not add baking powder, just whipped the egg-oil mixture longer)
- Combine the egg-butter mixture with the flour and mix until smooth, the dough is obtained as a thick sour cream.
- Put the dough in a greased form with a diameter of 22 cm, lay the raspberries on top of it, slightly drowning it. Bake in a preheated 180* oven for 40-45 minutes. Ready to check for a dry splinter.
- While preparing the pie, measure the sugar and prepare sour cream, preferably fat, I had 26%.
- Beat with a mixer until the sugar dissolves.
- Pour sour cream over the hot pie and let it cool at room temperature
- Then put it in the refrigerator, preferably overnight,until the cream is completely solidified. The cooled cake is released from the mold and can be served to the table.
- Top artistically scatter the berries and wish everyone a good appetite!
- Piece.
- Enjoy.