Raspberry and Sour Cream Pie Recipe
This summer cake I had to cook for “encore” as many as three times. I sincerely recommend it to you, you will not regret it.
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Dough:
Cream:
Instructions
  1. Soft butter beat with sugar until fluffy.
  2. Add two eggs one at a time, beat, add sour cream, continue to beat.
  3. Sift the flour well with baking powder. (in this version, I did not add baking powder, just whipped the egg-oil mixture longer)
  4. Combine the egg-butter mixture with the flour and mix until smooth, the dough is obtained as a thick sour cream.
  5. 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.
  6. While preparing the pie, measure the sugar and prepare sour cream, preferably fat, I had 26%.
  7. Beat with a mixer until the sugar dissolves.
  8. Pour sour cream over the hot pie and let it cool at room temperature
  9. 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.
  10. Top artistically scatter the berries and wish everyone a good appetite!
  11. Piece.
  12. Enjoy.
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