Sour cream pie with raspberries
6 servings
120 minutes
Sour cream pie with raspberries is a delicate combination of airy sponge cake and aromatic sweet-sour raspberries. This dessert, popular in European cuisine, is known for its soft, moist dough due to the addition of sour cream. The raspberry filling adds freshness and a slight tartness, harmoniously contrasting with the rich sweetness of the dough. Historically, such pies appeared in rural European homes where berries were added to baked goods to preserve their flavor. A sugar glaze makes it even more exquisite by adding caramel notes. This pie is perfect for cozy family tea times as well as festive treats. Enjoy its rich flavor and tender texture!
1
Beat the eggs with sugar using a mixer on high speed until fluffy, then, without stopping, add melted butter, sour cream, baking powder, and sifted flour. Continue beating for 1-2 minutes until homogeneous.
- Chicken egg: 4 pieces
- Sugar: 250 g
- Butter: 100 g
- Sour cream: 200 g
- Baking powder: 10 g
- Wheat flour: 300 g
2
Pour a portion of the prepared dough into a deep greased with vegetable oil, place frozen raspberries on top, and cover with the remaining dough.
- Frozen raspberries: 300 g
3
Bake at 150 degrees for 60-70 minutes.
4
To make the fondant, dissolve sugar in water, bring to a boil while continuously stirring and removing the foam that forms. Lower the heat, cover, and cook until a soft ball stage (to test for a soft ball, take a small portion of the sugar syrup with a clean spoon, pour it into cold running water, and roll it into a ball with your finger. If a soft ball forms, the fondant is ready). The fondant cooks quickly!!!!! Do not overcook!!!!
- Sugar: 250 g
5
Take a pot with hot icing and place it in cold water, cool to 40 degrees, and whip until white. Put in the refrigerator.
6
Remove the cooled pie from the mold and glaze it with icing, for this, it should be preheated in a water bath to 55–65 degrees.