Composition / ingredients
Step-by-step cooking
Step 1:
In a bowl, mix warm milk, yeast, sugar and eggs.
Step 2:
In a separate bowl, mix 200 grams of sifted flour with salt.
Step 3:
Add the prepared mixture of liquid ingredients to them. Mix everything thoroughly with a whisk.
Step 4:
Add another 100 grams of sifted flour, knead with your hands and, if necessary, add some more flour, I needed another 1 tablespoon of flour. When the dough becomes a little dense, add vegetable oil and knead the dough in a bowl. It should not stick to your hands, but at the same time it should not be dense.
Step 5:
Leave the dough to come up in a bowl under the film for 1 hour.
Step 6:
While the dough is rising, put sour cream and eggs on the table so that they are at room temperature. For the filling, mix sour cream, eggs, sugar and vanilla sugar.
Step 7:
A homogeneous mass should be obtained. My consistency is about the same as for pancakes.
Step 8:
Prepare the baking dish by pre-greasing it with vegetable oil. Pritrusite the table with a small amount of flour and knead the dough a little, forming a ball. Using a rolling pin, roll out the tortilla, the diameter should be slightly wider than the baking dish. The thickness of the dough should be about 5 mm.
Step 9:
Flour the dough a little and use a rolling pin to transfer it to the mold, spreading it over the entire surface and forming sides 5-6 cm high. Pour the sour cream mixture and send it to the oven to bake at 180 degrees for 35-40 minutes.
Step 10:
When the pie is ready, do not take it out, leave it in the oven with the door open for another 20 minutes. When the cake is completely cooled, only then remove it from the mold. Have a nice tea party to everyone!
This is the most delicate aspic pie I've tried. The dough turns out to be tender, soft and airy. Even in the cooking process, it is very easy to work with it. It's already bubbling.
I like the very delicate sour cream filling with vanilla flavor in this pie, it will definitely not leave anyone indifferent.
After the cake has cooled, send it immediately to the refrigerator. there the sour cream will harden well and then the sour cream will not spread.
Take for this pie preferably fat sour cream from 20 to 30% fat content, otherwise the sour cream will not harden.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Dry yeast - 410 kcal/100g