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 Tender Cake with Sour Cream and Yogurt Recipe
Delicious pastries for a family tea party. Cranberry berries create a great contrast with a sweet cream-based cake. I highly recommend making this wonderful pastry for you, my dear.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Spanish Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
For the dough:
For the fill:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Spanish Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
For the dough:
For the fill:
Instructions
  1. In a bowl, mix the dry ingredients: powdered sugar (50 gr.), vanilla (1/2 teaspoon), salt (pinch). Next, add the total amount of flour (250 gr.). Flour may need a little less. Flour can be different. Mix the dry ingredients until smooth.
    In a bowl, mix the dry ingredients: powdered sugar (50 gr.), vanilla (1/2 teaspoon), salt (pinch). Next, add the total amount of flour (250 gr.). Flour may need a little less. Flour can be different. Mix the dry ingredients until smooth.
  2. Then add cold butter (130 gr.). Grind butter with flour by hand.
    Then add cold butter (130 gr.). Grind butter with flour by hand.
  3. Next, add 3 egg yolks (the whites will be needed for the cream filling), add 2 tablespoons of sour cream with a small slide.
    Next, add 3 egg yolks (the whites will be needed for the cream filling), add 2 tablespoons of sour cream with a small slide.
  4. Knead the dough. The consistency of the dough should be soft, plastic, pliable, it is convenient to work with it. Divide the dough into two parts, wrap each part with a film and put it in the freezer for about 1 hour. 30 min. - 2 hours.
    Knead the dough. The consistency of the dough should be soft, plastic, pliable, it is convenient to work with it. Divide the dough into two parts, wrap each part with a film and put it in the freezer for about 1 hour. 30 min. - 2 hours.
  5. Cream filling: In a separate bowl, whisk the whites. Add 70 grams of sugar. Beat the whites to steady peaks.
    Cream filling: In a separate bowl, whisk the whites. Add 70 grams of sugar. Beat the whites to steady peaks.
  6. In a separate bowl, mix yogurt (150 gr.), sour cream (300 gr.) and the remaining 70 gr. sugar. Beat the mixture until the sugar dissolves.
    In a separate bowl, mix yogurt (150 gr.), sour cream (300 gr.) and the remaining 70 gr. sugar. Beat the mixture until the sugar dissolves.
  7. Next, add starch (40 gr.), 1/2 tsp. vanilla.
    Next, add starch (40 gr.), 1/2 tsp. vanilla.
  8. Mix the sour cream-yogurt mixture and whipped whites with sugar. Mix everything together.
    Mix the sour cream-yogurt mixture and whipped whites with sugar. Mix everything together.
  9. Prepare the form (detachable) for baking the cake. To do this: line the bottom of the mold with parchment, lubricate the sides of the mold with oil (vegetable oil is possible), then cut the tape from the parchment and glue it to the walls of the mold. Take one part of the dough out of the freezer, grate it. Put the dough on the bottom, spread it out and seal it slightly. We send the form to the oven preheated to t180-190C and lightly bake the bottom of the future pie. Next, take out the form and cool it slightly. Keep the oven on!
    Prepare the form (detachable) for baking the cake. To do this: line the bottom of the mold with parchment, lubricate the sides of the mold with oil (vegetable oil is possible), then cut the tape from the parchment and glue it to the walls of the mold. Take one part of the dough out of the freezer, grate it. Put the dough on the bottom, spread it out and seal it slightly. We send the form to the oven preheated to t180-190C and lightly bake the bottom of the future pie. Next, take out the form and cool it slightly. Keep the oven on!
  10. Next, lay out the prepared cream filling, put cranberries on top.
    Next, lay out the prepared cream filling, put cranberries on top.
  11. Add the grated second part of the dough to the cream. The form is sent to the preheated oven. Bake the cake until golden brown. The diameter of the mold in my case is 18 cm, BUT! I lifted the side with the help of inserts of parchment tape. Pay attention to this.
    Add the grated second part of the dough to the cream. The form is sent to the preheated oven. Bake the cake until golden brown. The diameter of the mold in my case is 18 cm, BUT! I lifted the side with the help of inserts of parchment tape. Pay attention to this.
  12. As soon as you take the pie out of the oven, take it out of the mold and let it cool completely, it will take about 2-3 hours, you can leave the pie overnight. Enjoy your meal!
    As soon as you take the pie out of the oven, take it out of the mold and let it cool completely, it will take about 2-3 hours, you can leave the pie overnight. Enjoy your meal!
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