A thin layer of crumbly dough and juicy raspberry-flavored filling is so harmoniously combined that you can cook a cake with them at least every day - it simply cannot get bored. And if at first glance it seems that its preparation is time consuming, in the process any of the chefs can be convinced of the opposite - the raspberry pie is cooked easily, looks elegant, and is eaten instantly.
Ingredients Required:
For the test:
- butter or margarine - 75 g,
- chicken yolk - 1 pc.,
- granulated sugar - 1 p. l.,
- baking powder - 10 g,
- wheat flour - about 150 g,
- vanilla sugar - to taste.
For the filling:
- fresh raspberries - about 300 g,
- granulated sugar - 100 g,
- sour cream - 200 g,
- chicken eggs - 2 pcs.,
- chicken protein - 1 pc.,
- wheat flour - 25 g,
- vanilla sugar - to taste.
Cooking
1. Grind the yolk with sugar and vanilla sugar, then pour the melted and cooled butter into the resulting mass.
2. Constantly stirring, add mixed flour with baking powder to the ingredients.
3. Knead soft and plastic dough.
4. With your hands, distribute the resulting dough over the entire surface of the round baking dish, not forgetting to form sufficiently high sides. The form can be used both silicone and metal, in the latter case, it should be thoroughly greased with butter.
5. Put the thoroughly washed and dried raspberries on the dough.
Note: if the berry has taken a bit of a hug, it doesn’t matter, this fact will not affect the taste of the cake.
6. Prepare a pot filling. To do this, combine two eggs, the remaining egg white and the required amount of sour cream, vanilla and regular sugar, as well as flour.
7. Using a whisk, beat the mixture into a homogeneous mass.
8. Carefully pour the sour cream fill over the berries, trying to cover them completely.
9. Bake the cake in the oven at 170 degrees for about 35 minutes.
Allow the raspberry cake to cool completely and only then remove it from the dish into a flat dish.
10. Serve with tea, coffee, milk or any other drink.
