Aspic pie with berries and sour cream

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for making a filling cake with berries and sour cream.

2. Step 2:

   

   Pick the berries, wash them and be sure to dry them thoroughly. Remove the tails and sepals. Berries can be taken absolutely any depending on the season. I took strawberries, strawberries, strawberries, white currants and gooseberries. Berries should be dense, without signs of spoilage and not watery (otherwise the filling may remain liquid due to a large amount of juice).

3. Step 3:

   

   Put the butter in a bowl and melt, cool. This can be done on the stove or in the microwave. Just be sure to cover the bowl with a lid, if you melt it in a microwave oven, it can explode and scatter all over the surface.

4. Step 4:

   

   Pour sugar into the melted butter and mix. You can take absolutely any sugar, and cane sugar will also give the finished cake a light caramel flavor.

5. Step 5:

   

   Add salt and mix again. Take a large salt, since it is very easy to over-salt with fine grinding.

6. Step 6:

   

   Wash the egg and break it into a cup to make sure it is fresh and only then add it to the oiled mass. Mix everything well until smooth.

7. Step 7:

   

   In a bowl with egg-butter mass, sift the flour through a fine sieve. This will saturate the flour with oxygen and get rid of garbage, if there was one. Since there is no baking powder in this dough, it is best to take the highest grade flour or special for confectionery.

8. Step 8:

   

   Quickly knead a soft, tender dough. Do not knead it for a long time, as the shortbread dough becomes stiff from prolonged kneading. Put the dough in a bag and put it in the refrigerator for 15-20 minutes so that it ripens.

10. Step 9:

    

    Make sour cream filling. To do this, mix sour cream, egg and sugar until smooth. Sour cream must be natural and thick, otherwise you risk getting a liquid filling.

11. Step 10:

    

    Take the dough out of the refrigerator and put it in a detachable mold with a diameter of 20-22 centimeters. Spread the dough evenly over the bottom and walls of the mold. Turn on the oven to warm up to 180 degrees.

12. Step 11:

    

    Pour the sour cream mass into the mold with the dough and level the top.

13. Step 12:

    

    Put the berries in a chaotic order at the top. No need to drown the berries, they will sink under their own weight.

14. Step 13:

    

    Put the pie in a hot oven and bake for 40 minutes. Remove and cool completely in the mold.

15. Step 14:

    

    Remove the pie from the mold and serve. If in your opinion the filling is still a little thin, put the pie in the refrigerator for a few hours to stabilize.

16. Step 15:

    

    Bon appetit.