Sour Cream Cake with Shortcrust Pastry
Description
The pastry is prepared simply and quickly. The fragrant and colorful sour‑cream cake is simply perfect in taste, especially when it is made with a shortcrust pastry base. The base turns out crunchy, and the filling is very soft, melting in the mouth. Be sure to treat your family and friends with this dessert, serving it together with tea or coffee. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Place the room‑temperature butter in a deep container, add wheat flour, half of the granulated sugar and salt. Thoroughly rub together.
- 3
Step 3
First, you will end up with a fine sandy crumb.
- 4
Step 4
Gather the dough crumbs into a ball, cover with plastic wrap, and place in the refrigerator for 20 minutes.
- 5
Step 5
In a deep bowl, crack the chicken eggs, add the remaining granulated sugar, pour in the sour cream, and whisk everything thoroughly.
- 6
Step 6
Preheat the oven to 180 °C and press the shortcrust pastry into a baking dish, spreading it with your hands up the sides. Place the dish in the oven and bake the pastry for 15 minutes.
- 7
Step 7
Then remove the pan and pour the filling into it. If you place both the dough and the filling together, the dough will not bake properly and will remain raw at the bottom! Put the pan back in the oven and bake the sour‑cream cake for about 25‑30 minutes until golden.
- 8
Step 8
Remove the finished pie from the oven and let it cool at room temperature, then transfer it to the refrigerator for 1 hour. Then it can be served.