PLUM PIE with sour cream filling by Liza Glinskaya🍰

🍰 Plum pie with sour cream filling
🍰Dough:
100 g flour (3.6 oz)
50 g butter (1.8 oz)
40 g yolk (2 yolks)
30 g sugar (1 oz)
3 g baking powder (1/2 tsp)
salt
🍰 Make the dough.
1. Turn on the blower oven at 180C.
2. Mix the yolks with the sugar.
3. Combine flour with baking powder and salt.
4. Finely grate cold butter, dipping it into flour. Grind the butter and flour into crumbs.
5. Combine the crumbs with eggs and sugar and knead the dough.
6. Wrap the dough with cling film and place in the freezer for 10 minutes.
Sour cream filling:
200 g sour cream (7 oz, fat content 15-20%)
50 g eggs (1.8 oz)
70 g sugar (2.5 oz)
10 g cornstarch (1 tsp.)
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0.5 tsp cinnamon
300 g plums (2/3 lb.)
Prepare the plum.
1. Cut the plum in half, take out the pit, cut each half into 3 pieces.
2. Add cinnamon to the chopped plums and stir.
Prepare sour cream filling.
1. Mix the egg with sugar.
2. Add cornstarch and stir until smooth.
3. Add sour cream, stir again.
🍰 Shape the cake.
1. Take a mold with a diameter of 20 cm, place the dough on the bottom of the mold and flatten it, forming the sides.
2. Place the prepared cinnamon plums on top of the dough.
3. Fill the plums with pouring - it should not reach the edge by 1-2 mm.
4. Send to bake in the oven, preheated to 350F, for 30-35 minutes.
5. Let the finished cake cool and then sprinkle with powdered sugar.