Buckwheat can be used to make not only porridge, but also to make an amazingly delicious sand cake with fruits. A recipe made from simple ingredients that everyone has at hand.
Have you ever cooked something besides porridge from buckwheat? I'm sure most cooked, but you hardly imagined that you can make not only a side dish from it, but also a delicious dessert.
This was the first time I cooked this recipe and was very worried about the result. Initially, he made the cake to take it with him to visit, but his wife liked it so much that she refused to share it.
Step-by-step recipe on how to make a shortbread strawberry pie
I cooked with buckwheat flour. If you don't have it, fry the buckwheat for 5-7 minutes in a pan and after cooling, grind it in a coffee grinder.
I send all dry ingredients and cold butter to a blender and punch until a sandy crumb is formed.
Dough:
- Butter 110 g
- Starch 90 g
- Buckwheat flour 90 g
- Sugar 63 g
- Salt 0.4 tsp
- Yolk 1 pc
- Ice water 1-3 tablespoons
I add the yolk and 1 tablespoon of ice water, break through with a blender. The dough should be lumpy, but not sticky. If the dough is too dry, add another tablespoon of water.
I collect the dough into a ball, wrap it with cling film and roll it into a layer 2 cm thick. I put it in the freezer for 30 minutes or in the refrigerator for 1 hour.
When the dough has cooled, I roll it into a layer a little less than 1 cm thick.
Filling:
- Fruit 350 - 400 g
- Starch 2 tbsp
- Egg 1 pc for greasing
- Sugar for sprinkling
I cut the fruit into slices. I used fresh strawberries, but you can use any other fruit. Even frozen, just drain off excess liquid.
I send the fruit slices to the bowl, add the starch and mix. It is important that the starch dissolves and there is no white bloom on the fruit.
I transfer the fruit to the dough, tuck the edges and send it to the cold for 10-15 minutes.
Lubricate the surface of the dough with a beaten egg and sprinkle with sugar. The amount of sugar to your liking. I like it sweeter, so I don't save sugar.
I bake for 50 minutes at 220 ° C. After baking, let cool for 10 minutes and can be served.