You can use berries from jam or compote. Just drain the liquid through a strainer and do not add sugar to the filling.
You can use berries from jam or compote. Just drain the liquid through a strainer and do not add sugar to the filling.
Ingredients for the dough:
1 cup flour (250-300 gr.)
egg
100 g butter
150 g Sahara
a bag of baking powder
a pinch of salt
For filling:
250-300 gr. or 1.5 cups berries (fresh, frozen from jam or compote)
220 gr. fat sour cream
egg
100 g sugar (if the berries are from jam, then sugar is not needed)
How to cook:
1. Beat the egg with sugar, add soft butter and walk with a mixer until smooth.
2. Sift flour, mix with baking powder and a pinch of salt. If there is a desire and opportunity to add spices: ground nutmeg, cinnamon or vanillin.
3. Combine both masses: flour and butter, knead the shortbread dough with your hands. Roll into a ball and refrigerate for 15-20 minutes.
4. For the filling, mix sour cream, egg and sugar. It is best to beat everything in a blender until fluffy.
5. Grease a baking dish with butter and sprinkle with breadcrumbs. Or cover with baking paper.
6. Put the dough into a mold and distribute it with your hands, making sides.
7. Pour the berries onto the dough. They should be spread evenly over the bottom.
8. Pour the berries with sour cream filling.
9. Bake the cake at 170 degrees for about 40 minutes. Cool the cake completely in a pan and only then remove and serve.
You can use absolutely any berries.
Bon Appetit!
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