Cake with cranberries and sour cream from shortbread dough

Step-by-step cooking

1. Step 1:

   

   How to make a cake with cranberries and sour cream from shortbread dough? Prepare the products. Lingonberries can be used both fresh and frozen. Butter and sour cream take high-quality, natural, without vegetable fats in the composition. Remove the butter from the refrigerator in advance so that it becomes soft.

2. Step 2:

   

   Prepare the dough. How to make dough? Mix the soft butter, sugar and egg. Add to this mixture the sifted flour mixed with baking powder and, if desired, vanilla. It is important to sift the flour to saturate it with oxygen. Then the dough will turn out to be airy and will rise well when baking.

3. Step 3:

   

   The dough turns out soft and elastic.

4. Step 4:

   

   Spread the dough on the form, shaping the sides. I have a round one with a diameter of 22cm.

6. Step 5:

   

   Put cranberries in the resulting sand bowl, sprinkle them with a little sugar. Put the frozen berries immediately, without defrosting. Place the mold in an oven heated to 180 degrees.

7. Step 6:

   

   Bake for 25-30 minutes. The dough will rise and become ruddy. Meanwhile, whisk the sour cream with powdered sugar. To make the cream thick, choose a fat sour cream, at least 25%. Or pre—weigh the liquid sour cream so that the whey runs off it - so the sour cream will become thicker.

8. Step 7:

   

   When the cake with cranberries and sour cream from the shortbread is ready, take it out and fill the surface with sour cream. Cool to room temperature, and then put in the refrigerator for 3 hours. Cut the finished pie into portions and serve to the table. Bon appetit!