Sour cream pie , the recipe of which causes nostalgia for many of us, was often prepared by our mothers and grandmothers in Soviet times.
And then delicacies with a similar name could be bought in any cafeteria. Currently, cheesecakes and muffins are popular, but let's remember the good old sour cream pie - its recipe will help you to give yourself and your loved ones pleasant moments. In addition, its indisputable advantage is the cheapness of the ingredients.
Sour cream pie. Classic recipe
Turn on the oven. While it is warming up to one hundred and eighty degrees Celsius, let's check if you have all the ingredients in stock. You need a can of good condensed milk, one hundred grams of butter, two large eggs, eight tablespoons of flour and one tablespoon of cocoa, one hundred grams of butter, a baking powder, seven hundred grams of sour cream (fat content at your discretion) and one hundred grams of powdered sugar.
Beat the eggs with butter
at room temperature with a mixer or blender
, add the condensed milk to the mixture and continue to beat at medium speed. Add baking powder, beat again for about forty seconds. Sift flour directly into the dough, evenly kneading it with a spatula. After preparation, divide the mixture into two parts, in one of which you need to add sifted cocoa. Stir and pour into greased forms. If the dimensions of your oven allow, bake the cakes together, in turn they need to be baked for about twenty minutes each. Instead of forms, you can use pans or, if you want to make a
square cake, baking sheets. Continue to cook the sour cream pie - its recipe is unthinkable without sour cream. For him, you can take sugar. But the powder will dissolve better and will not creak on the teeth. Beat sour cream with it. Meanwhile, your cakes must have been baked.
Cool them, cut the edges (do not throw them away, they will come in handy), carefully cut in half. Crumbs the crusts of the cakes in a bowl with your fingers. They are useful for sprinkling. Fold the halves of the cakes one on top of another, alternating between white and brown, abundantly smearing with cream. If they are tight, you can prick them with a fork or a toothpick. In this case, they are much better impregnated. Cover the cake with the remaining cream, sprinkle with prepared crumbs, in which you can add grated chocolate and ground nuts. Put in the refrigerator for impregnation. And the next day you can try your sour cream pie. The recipe recommends taking a treat out of the refrigerator half an hour before serving.
Sour cream pie
This is a very easy recipe. If it’s not difficult for you to answer the question: “How to make a sour cream?”, The cake with filling will seem even simpler. The dough for it differs from the chopped puff in several nuances of cooking, but it tastes very similar to it. This is a cross between a muffin and a shortbread cake. Mix 110 grams of unsalted butter and forty grams of powdered sugar. Mash with a fork. Add two proteins (they should be at room temperature), add flour. Then refrigerate for a couple of hours. Bake the base without filling for 15 minutes, and in the meantime, prepare the fill. Beat into a lush mass with a mixer a tablespoon of potato starch, three hundred grams of sour cream, seventy grams of sugar and three yolks. Pour onto a base, bake for forty-five minutes.