Rainbow sour cream pie with poppy seeds
8 servings
60 minutes
Rainbow sour cream pie with poppy seeds is not just a dessert but a true work of art that delights the eye and palate. Its history roots in Russian cuisine, where sour cream has always held a special place in baking, giving the dough softness and tenderness. The pie is airy, moist, and slightly nutty due to the addition of poppy seeds, while the colorful layers turn it into a celebration on a plate. Each piece is a harmony of sweetness, light tanginess from the sour cream, and crunchy poppy seeds. This pie will adorn any family tea gathering or children's celebration with its bright appearance and wonderful taste.
1
Mix the butter with sugar. Add eggs and stir. Add sour cream and mix. Add baking soda, activated with vinegar, and flour, knead a not very thick dough (consistency of sour cream). I also added poppy seeds (soaked in water for 15 minutes), mix.
- Butter: 200 g
- Sugar: 200 g
- Chicken egg: 5 piece
- Sour cream 20% fat: 400 g
- Baking soda reacted with acid: 1 teaspoon
- Wheat flour: 300 g
- Poppy seeds: 100 g
2
Divide the dough by the number of colors. Add the colors and mix. I ended up with 4 colors.
- Green food colouring: to taste
- Yellow food colouring: to taste
- Pink food colouring: to taste
- Food colouring: to taste
3
Grease the baking mold (I have a 26 cm diameter mold) with vegetable oil (silicone molds do not need greasing). Pour 2-3 tablespoons of green batter into the center of the mold. In the middle of the green batter, pour 2-3 tablespoons of pink batter. In the center of the pink, pour 2-3 tablespoons of yellow batter, then orange accordingly. Repeat the whole procedure until the batter is finished.
4
Bake for 40-45 minutes at 200 degrees.