In the summer, as always, I don’t know where to put blackcurrant, there are a lot of bushes in our garden, and even my grandmother carries buckets. I’ll roll compotes, I’ll make jam, I will freeze it fresh, but still there is still a lot of currant. So I decided to bake a cake with currants. The recipe, although simple, but the cake turns out to be very tasty and beautiful, even the most capricious in food was to the taste of the youngest.
So, to make a pie with currants, we need a glass of fat yogurt (I usually take 3.2%), one chicken egg, 100 grams of granulated sugar, two glasses of wheat flour, a glass of fresh blackcurrant berries (by the way, it’s also quite good from frozen ones) , soda or baking powder, a pinch of salt and a little vegetable oil.
First, prepare the dough. Beat kefir, egg, salt and sugar with a mixer, add baking powder or slaked soda, mix everything. Enter the flour and knead the dough for the pie. We roll our dough into a layer and lay in a pre-greased form, form small sides. Then we take blackcurrant, wash it, let the water drain. Then put the berries on the dough and gently squeeze them, but not so that the berries do not crumple. Bake in the oven for half an hour. Sprinkle the finished cake with currants with powdered sugar, do not regret the powders, otherwise the cake will seem sour. Cut into portions and treat hungry relatives.
It should be noted that currants can be replaced with any other berries or fruits, you will get no less tasty and beautiful pie.
My good friend, who is fond of pastries, offered to bake a shortbread cake with currants, which I liked the recipe, and I decided to cook it. For the test, we need the following products: 400 grams of wheat flour, 1 pack of butter (creamy margarine will also go away for lack), 2 yolks, 100 grams of sugar, vanillin and salt. Wipe the butter on a coarse grater, mix with a small amount of flour, salt and sugar. Beat the yolks, combine with butter, add flour and vanilla, knead the cool shortcrust pastry.
Our filling will consist of a pack of sour cream, 2 eggs (plus 2 remaining protein from the dough), 200 grams of fresh or frozen black currant, a spoonful of starch, 100 grams of granulated sugar and a pinch of vanillin. Beat sour cream, starch and eggs with a mixer. Defrost berries or wash them, if they are fresh, let drain water. Then we roll out the dough into a layer, put it in a mold. Distribute blackcurrant on top, sprinkle with sugar and pour in sour cream. Bake in the oven for 35 minutes. The currant pie is ready, you can serve with tea.
On the advice of this same friend, I tried to bake a pie with raspberries and pitted cherries, the taste is simply gorgeous, especially the cherry pie is so special, summer.
A currant pie is very useful, because currant itself has a lot of vitamin C, and it, in turn, serves as a support for the immune system, so be sure to treat yourself to this pie.
Such a cake is not bad at yeast dough. I cook it like that. I take a pack of sour cream, 1 egg, a pinch of salt and sugar, 400 grams of flour and 20 grams of dried or pressed yeast. Beat the egg with salt and sugar, add sour cream and beat on. Then I dissolve the yeast in 50 ml of warm water and pour into a sour cream mixture. Add flour and knead the dough. I give the finished test a lift. If you put it in a warm place, it will rise in about 40 minutes. And then I cook the berries. Since our dough is unsweetened, I take a glass of sugar, a glass of black currant and rub it with a blender. To prevent the filling from flowing out of the pie, add semolina. I bake in the oven and enjoy the taste of the cake. In the same way, you can cook another filling or even use ordinary berry jam. So cook with pleasure!