A simple and versatile recipe for a summer cake with berries and sour cream filling. I share a step by step recipe.
I love summer. It's warm, you don't have to wear a lot of clothes to go outside. And most importantly, in summer there are a lot of seasonal fruits and berries. The berries that you can buy in winter are nothing like those available in the summer.
The most important thing is variety. If you want - buy Crimean strawberries, if you don't like it - here's a Moscow one from the Lenin state farm. But most of all I love berries from the garden.
I don't have my own garden, but I have a beloved mother-in-law, who has many different berries, fruits and vegetables growing on the site. At first, I greedily eat berries, without leaving the bush, but when there are too many berries, I start using them in baking.
And so it happened with honeysuckle. Her mother-in-law grows a little, but this year I managed to collect enough to eat and enough for baking. This time I decided to cook a universal pie with sour cream filling.
I have honeysuckle as a filling, but you can try something else. I can say for sure that blueberries, blueberries, strawberries are good.
Step-by-step recipe on how to make a pie with berry filling
Shortbread base for berry pie
- Flour 160 g
- Butter 120 (room temperature)
- Sugar 66 g
- Egg 1 pc
- Baking powder ½ teaspoon
Beat the butter with sugar until fluffy. Add eggs and mix until smooth.
Sift flour with baking powder and combine with a spatula.
Grease the baking dish with butter and distribute the dough over the entire surface. I put it in the freezer and while I'm busy preparing the filling.
Berry pie filling
- Sour cream 20% 375 g
- Juice of half a lemon
- Eggs 2 pcs
- Sugar 40 g
- Vanilla sugar 10 g
- Berries 270 g (I used honeysuckle)
Beat eggs with sugar until fluffy. Add sour cream and lemon juice and mix until smooth. The filling is ready.
I take the form with the dough out of the freezer. I spread the berries and pour the sour cream filling on top.
I press the edges of the dough with my finger to the level of the filling.
I bake in the oven for 40-50 minutes at a temperature of 190 ° C. After baking, I leave the pie in the oven until it cools down, and then put it in the refrigerator for 3-4 hours, and preferably overnight. Let's show you what a pie looks like.
The sandy base baked well and turned out to be crumbly, but at the same time moderately moist. Delicate sour cream filling perfectly sets off the taste of berries.