Yogurt Pie with Wild Berries Recipe
Delicious yogurt-based pie with lemon flavor and assorted wild berries. Tender and snow-white (thanks to rice flour) the dough just melts in your mouth. Pie products are very simple and affordable, and in addition, only egg whites can be used when preparing the dough (which usually accumulate on holidays, after cooking mayonnaise and other sauces on egg yolks). Pastries made on the basis of fermented milk products always turn out to be light, airy and less caloric. Yogurt cake is a great addition to a family tea party, friendly parties or a festive feast.
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
Ingredients
Instructions
  1. Food preparation products:
  2. In the bowl of a food processor, put the egg whites (in my case, they were frozen and then thawed in the refrigerator), sugar and vanilla sugar, set the whipping nozzle. Mix the proteins into a smooth homogeneous mass.
  3. Then add a pinch of salt, yogurt, soft butter and lemon zest – mix the mixture with the same nozzle for 30 seconds. Add both types of flour and baking powder to the liquid ingredients and knead the dough into a smooth homogeneous mass. The whipping nozzle coped with kneading the dough in 1 minute.
  4. A baking dish d = 20 cm. grease with butter, lay out layers of dough and a mixture of berries (black currant, red currant, blueberry, blueberry, blackberry, strawberry).
  5. Place the almond petals on top. Bake the yogurt cake at 180-190 °C for 50 minutes.
  6. Remove the finished cake from the mold, cool and sprinkle with powdered sugar (optional).
  7. Enjoy your meal! Festive tea party!
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