Moderately sweet yeast-free dough on sour cream goes well with fragrant sour berries. The pie according to this recipe is good both warm and cold: with a glass of milk for an afternoon snack or a cup of tea for breakfast - the perfect company. #February 23
Ingredients: flour, sugar, blackcurrant, sour cream, eggs, baking powder, salt
Cooking method:
All products must be at room temperature. Immediately turn on the oven to 180 degrees. We combine 270 grams of wheat flour with baking powder (1 tablespoon) and a pinch of salt. Mix everything thoroughly and sift through a sieve.
Break chicken eggs (3 pieces) into a bulk bowl, add 200 grams of granulated sugar. Beat with a mixer at high speed until the mass turns white and increases in volume. The sugar crystals should almost completely dissolve. Next, add 160 grams of sour cream of any fat content (the fatter, the tastier and more tender the finished cake). Stir sour cream into egg mixture.
200 grams of black currant, wash and dry. If you use frozen berries, you don't need to defrost them. We powder the berries with a teaspoon of wheat flour (we take from the total amount) so that during the baking process they do not go to the bottom of the dough.
Pour in the flour mixture and quickly fold it into the liquid base for the berry pie. The dough is completely homogeneous.
The baking dish must be covered with parchment. Pour the batter into the mold and spread evenly. Lay berries on top.
We bake a blackcurrant pie in a preheated oven for about 40 minutes at 180 degrees. You can sprinkle with powdered sugar if you like.