Simple sour cream pie in the oven
Description
The recipe won't take much time. You can use sour cream of any fat content for the cake—the higher the fat content, the less vegetable oil you'll need to grease the baking pan. Be sure to whisk the chicken eggs thoroughly until fluffy and add a leavening agent to make the cake light and porous. Instead of a leavening agent, you may use 1/2 tsp of baking soda and a couple pinches of citric acid. The baked good is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use either homemade (farmer's) sour cream or store-bought. If the eggs are small, you will need 3; if large, then 2.
- 2
Step 2
Break the chicken eggs into a deep container or the bowl of a mixer, food processor. Add salt and granulated sugar. Optionally, you can add vanilla sugar, ground cinnamon, etc. Beat everything for 3-4 minutes.
- 3
Step 3
Add the sour cream and mix everything thoroughly with a whisk. The sour cream should preferably be at room temperature.
- 4
Step 4
Add the high-grade wheat flour and baking powder in parts. Gently incorporate them into the mixture, but do not beat.
- 5
Step 5
You should end up with a stretchy dough with air bubbles. Preheat the oven to 180 degrees.
- 6
Step 6
Grease the baking pan with vegetable oil and pour the prepared batter into it. Place the pan in the oven on the middle rack.
- 7
Step 7
Bake the sour cream pie for 35-40 minutes until golden brown. Don't rush to take it out immediately if it's already nicely browned—check the center of the pie with a wooden skewer. The skewer should come out dry!
- 8
Step 8
Remove the pan from the oven and invert it upside down onto a plate or dish. Remove the pan — a delicious and aromatic sour cream cake will remain on the plate. Let it cool for 15-20 minutes.
- 9
Step 9
After that, the pastry can be cut into portion pieces and served as a dessert, for afternoon tea with any drinks or fruit salads.
- 10
Step 10
Enjoy your meal!