Raspberry pie with cream cheese
10 servings
100 minutes
Raspberry pie with cream cheese is a delicate treat inspired by Italian culinary traditions, where the harmony of flavors is elevated to an art form. The light airy sponge cake, made from flour and eggs, serves as the perfect base for cream cheese with citrus notes of lemon zest. Bright raspberries not only add freshness but also complement the creamy-fruity bouquet with their natural tartness. The top layer of jelly secures the composition, creating an appetizing glossy shine and prolonging the juiciness of the filling. This pie is perfect as a dessert for a cozy family tea or as an elegant finale to a festive dinner. Each slice offers softness, sweetness, and a hint of tartness, the balance of which makes you return to this recipe again and again.
1
Preheat the oven to 190 degrees. Sift the flour with the baking powder. Beat the eggs with 100 grams of powdered sugar, then mix with the flour and baking powder.
- Wheat flour: 70 g
- Baking powder: 1 teaspoon
- Chicken egg: 2 pieces
- Powdered sugar: 120 g
2
Line the mold with baking paper, pour in the batter, and smooth it out. Place in the oven and bake for 25 minutes.
3
Take the baked cake out of the oven, let it cool, flip it onto a towel, and remove the paper.
4
Mix cream cheese with lemon zest, 1 tablespoon of lemon juice, and powdered sugar.
- Cream cheese: 50 g
- Lemon: 1 piece
- Powdered sugar: 120 g
5
Spread the cheese mixture on the cooled cake.
6
Place the raspberries on the cheese mass.
- Raspberry: 100 g
7
Prepare jelly and apply it on the pie.
- Fruit jelly: 3 tablespoons
8
Put the pie in the refrigerator for 1 hour.