Dry jelly pie

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The pie, the basis of which is a dry mixture for making jelly, has been known since Soviet times. A simple composition, an understandable dough kneading technology and literally in 1 hour the most fragrant pastries will be ready for evening tea.

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Ingredients:

Kissel (dry concentrate) - 220 gr

Chicken egg - 3 pcs.

Sugar - 100 g

Vegetable oil - 2 tbsp.

Salt - 1 pinch

Wheat flour - 160 g

Baking powder - 10 gr

Powdered sugar - for decoration

Step by step recipe:

 Step 1 of 12
Step 1 of 12

Prepare the ingredients and turn on the oven to heat up to 180-190 degrees. Cover the bottom of a baking dish with a diameter of 18-20 cm with baking parchment, the sides do not need to be greased.

Step 2 of 12
Step 2 of 12

Pour granulated sugar into a deep bowl and add chicken eggs.

My personal observation: these products can be whipped with a hand whisk until the sugar dissolves, but then the cake will be low and the crumb will be dense. To get a lush, handsome, biscuit-like, beat the sugar-egg mixture until fluffy with a mixer at high speeds.

Step 3 of 12
Step 3 of 12

After beaten eggs with sugar, pour in vegetable oil.

Step 4 of 12
Step 4 of 12

Grate the jelly briquette on a fine grater so that no lumps remain.

Step 5 of 12
Step 5 of 12

Add the jelly mixture to the eggs, beaten with sugar, and mix with a mixer on low speed.

Step 6 of 12
Step 6 of 12

Sift flour, baking powder and salt into the resulting mass.

Step 7 of 12
Step 7 of 12

Stir the flour mixture into the liquid ingredients with a mixer at low speed.

The result is a flowing dough. Unlike airy biscuit, it is more viscous and heavy.

Step 8 of 12
Step 8 of 12

Pour the dough into the prepared mold and place in the preheated oven. Bake the pie 40-45 minutes or until cooked through.

Step 9 of 12
Step 9 of 12

Test for doneness: stick a dry wooden stick in the center of the cake - it should remain dry and clean. Leave the baked goods in the baking dish for 10 minutes, then remove and cool completely on the cooking rack, turning upside down.

Step 10 of 12
Step 10 of 12

Dry jelly pie can be served.

Step 11 of 12
Step 11 of 12

To decorate, sprinkle it with powdered sugar on top and then cut into portions.

Step 12 of 12
Step 12 of 12

The color of the crumb depends on the type of jelly. A cranberry or strawberry semi-finished product will give a delicate pink color, but a fruit and berry, blueberry or currant will give a grayish tint to baked goods, but this will not spoil the taste.

The pie turned out to be incredibly fragrant, airy and very tasty!

Such pastries can be used as a base for a cake, cut into cakes, but then the cream should not have a rich taste, because the jelly cake itself is very fragrant. As a cream, for example, whipped cream with powdered sugar is suitable.

Bon Appetit!

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