Vanilla sour cream cake made from shortcrust pastry
8 servings
60 minutes
Vanilla sour cream pie made from shortcrust pastry is the embodiment of tenderness and flavor harmony, a beloved dessert of Russian cuisine. Its base is crumbly shortcrust pastry that creates a perfect contrast with the velvety sour cream filling flavored with aromatic vanilla. The origins of this pie trace back to traditional village recipes using simple yet rich ingredients. Its lightness and subtle sweetness pair wonderfully with a cup of tea or coffee, filling the morning with coziness or finishing a family dinner on a pleasant note. The high edges hold the filling in place, keeping it airy and delicate. Each spoonful of this dessert brings a sense of home warmth, while the vanilla aroma makes it truly festive.
1
Grate the icy butter on a coarse grater, add half of the sugar, an egg, sift the flour with baking powder, knead the shortcrust pastry by hand, and roll it into a ball.
- Butter: 200 g
- Sugar: 4 tablespoons
- Chicken egg: 4 pieces
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1.5 teaspoon
2
Grease a 24 cm removable form with butter. Roll the dough into a 0.5 cm thick sheet and transfer it to the form using a rolling pin. Spread it in the form, making high edges — this is important!!! (the pie is high and the filling rises during baking!). The edges should be about 6–7 cm.
- Butter: 200 g
3
For the filling, whisk the sour cream with eggs, vanilla, and sugar until smooth. Pour it over the dough — the edges should be higher than the filling!
- Sour cream: 500 g
- Chicken egg: 4 pieces
- Vanillin: 1 piece
- Sugar: 4 tablespoons
4
Bake for 45-50 minutes at 180 degrees.
