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Tsvetaevsky pie with summer berries and delicate cream is a shortbread base that perfectly complements the creamy sour cream layer and the juicy taste of berries. The berries in this pie can be replaced with slices of apples or pears. The pie tastes much better the next day. Before serving, it must be warmed at room temperature for 30 minutes.
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All options for replacing ingredients:
- butter can be replaced with 82% margarine or coconut oil if you like the taste of baked goods with such butter,
- sour cream, in the base and filling, can be replaced with thick Greek yogurt,
- berries are suitable fresh and frozen (be sure to defrost and drain all the liquid). Berries are suitable: raspberries, strawberries, honeysuckle, blueberries, pitted cherries, cherries, blackberries, etc.
- regular wheat flour can be replaced with whole wheat flour,
- the amount of sugar can be increased, in the base - up to 90 g, in the filling - to taste,
- sugar can be replaced with sweetener,
- any starch is suitable, it can be replaced with flour (40 g), but this will worsen the taste of the cream,
- the base and filling must be flavored, instead of vanilla sugar, lemon or orange zest, cinnamon, etc. will do.
100 g -248 kcal
Mold diameter 24 cm
Ingredients:
The foundation
Flour - 260 g
Egg - 1 piece
Sour cream 15-25% - 40 g
Butter 82% - 100 g
Sugar - 60 g
Vanilla sugar - 10 g
Salt - 1 g
Baking powder - 4 g
Filling
Sour cream 15-25% - 500 g
Sugar - 70 g
Vanilla sugar - 10 g
Starch - 30 g
Eggs - 2 pieces (100-110 g without shell)
Berries - 300-350 g
Preparation
1. Line the bottom of the mold with non-stick paper. Lay paper tape along the side.
2. Combine medium-sized egg with sour cream, sugar and vanilla sugar.
3. Combine sifted flour with baking powder and salt. The pie can be baked with whole wheat flour.
4. Add cold butter and crush the mixture into crumbs.
5. Pour in the egg mixture and quickly knead into a soft dough.
6. Place in a baking dish and form the base of the cake with a 4 cm rim.
7. Send the form to the freezer for 15-20 minutes
8. Combine sour cream with starch, mix thoroughly, eggs, vanilla sugar and sugar, mix until smooth.
9. On a chilled base, pour half the mass, distribute the berries, fresh or thawed, be sure to drain the juice. Pour out the remaining sour cream mixture.
10. Bake in an oven preheated to 190 ° C on a medium level without convention for 15 minutes. Reduce temperature to 160 ° C and continue baking for another 30 minutes.
11. Remove the rim from the mold, cool the cake completely.
12. Transfer to a dish with a spatula and spatula. Send it to the refrigerator for at least an hour.
13. The cake tastes much better the next day. Before serving, it must be warmed at room temperature for 30 minutes.
Note!
The baking time may differ from the one stated in the video, be guided by your oven, and also take into account the material from which the form is made.
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irinapodolyan # pie # pie-berry # tsvetaevsky pie # sour cream