Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients for baking a sweet shortbread cake with black currant. In summer, ripe fresh currants are suitable for such a pie, and in winter you can use frozen berries. Let's start cooking the pie with the preparation of the dough. In a deep bowl, put the softened butter, add sour cream, sugar and salt. We drive in a chicken egg.
Step 2:
Mix the ingredients thoroughly until a homogeneous mass is obtained.
Step 3:
Pour the sifted wheat flour, combined and mixed with baking powder, into a bowl with a liquid mixture. Knead the dough. The dough should be soft and elastic.
Step 4:
It is impossible to knead the shortbread dough for a long time, the main thing is to assemble the dough into a ball. We wrap the ball of dough in plastic wrap and put it in the refrigerator for half an hour. In the meantime, we will make a filling for a blackcurrant pie.
Step 5:
Black currant berries are thoroughly washed, twigs, leaves and debris are removed. We throw the berries into a colander, let the water drain completely.
Step 6:
Pour water into a saucepan or saucepan, put sugar. We put it on fire, bring it to a boil, stirring constantly so that the sugar completely dissolves. Cook the syrup over medium heat for about 5 minutes. We lower the currant into the syrup, carefully, so as not to get burned. Boil the berries in syrup for about 10 minutes.
Step 7:
Pour starch diluted in cold water (2 tablespoons) into the hot berry mixture and mix quickly so that the mass becomes homogeneous and thick. Keep on fire for a couple more minutes, turn off the fire. The filling is ready, let it cool down a little.
Step 8:
Take the dough out of the refrigerator. Divide the dough into two parts, one larger than the other. We roll out most of it into a thin round layer and put it in a greased baking dish. The edges of the dough should go on the walls of the mold, creating small sides.
Step 9:
Spread the blackcurrant filling on the dough.
Step 10:
We close the pie on top with a lattice of dough remnants, along the edge you can make a pigtail of dough. If desired, you can simply roll out a round cake from the remaining dough and cover the pie with it. The pie is smeared with beaten chicken egg on top and sent to a preheated 180 degree oven for 30 minutes. The pie is ready, we serve it to the table with tea, coffee or cocoa. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder dough - 79 kcal/100g
- Chicken egg - 80 kcal/100g
- Black currant - 38 kcal/100g
- Fresh-frozen black currant - 44 kcal/100g