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Black currant pie is a seasonal dish. Moderately sweet dough on sour cream goes well with fragrant berries. The cake is good both in a warm and cooled form with a cup of tea for breakfast or with a glass of milk for afternoon tea.
#pirossosmourina #pie # topped up
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Flour -270 gr.
Black currant (fresh) - 200 gr.
Eggs - 3pcs.
Sour cream 15-20% fat content -160 gr.
Sugar - 150 gr.
Baking Powder - 1 tbsp.
Vegetable oil - 1 tsp.
Salt - 1 pinch
Cooking time: 50 min.
Servings: 6
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