Cake with cranberries and sour cream sauce open

With a pleasant sourness, this cake is ideal for a family tea party! A wonderful culinary recipe. I'm writing a recipe, but I want to go to the store, buy all the missing products and cook this pie. I almost always have cranberries in the freezer. By the way, lingonberries can be replaced with currants or cranberries. A great way to make a pleasant surprise on a weekend, for example, for friends or loved ones, is to cook a cake with cranberries. True – a very good pie, once cooked, then you will still make it. Of course, kids like this kind of food.

Arina Koten

The author of the recipe

Lingonberry pie with sour cream sauce open

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Composition / ingredients

Servings:

Lingonberries

150

For cream:

Sugar

100

Sour cream (20%)

200

For the test:

Flour

150

Baking powder

Butter

Sugar

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 21 % 11 g

Carbohydrates 72 % 38 g

270 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Prepare the necessary ingredients: wash the lingonberries and dry them, if the lingonberries are frozen, we defrost them at room temperature in advance, the oil should also be at room temperature, sift the flour.
Step 2:
In a bowl, mix flour and baking powder
Step 3:
Rub butter with sugar. I did it with an ordinary fork.
Step 4:
Add Eggs
Step 5:
Beat lightly with a fork
Step 6:
Pour flour with baking powder and knead a steep dough
Step 7:
Put the dough in a baking dish and distribute it carefully with your hands, forming the sides
Step 8:
Lay out the lingonberries and bake for 40 minutes at a temperature of 200 degrees (preheat the oven in advance)
Step 9:
Beat sour cream and sugar for pouring with a whisk until fluffy
Step 10:
Get the finished pie out of the oven
Step 11:
Pour sour cream filling over the hot pie and leave for 3-4 hours
Step 12:
Gently pull the pie out of the mold and serve it to tea

Delicious homemade, "cozy" pie! My husband, while I was baking, made predictions - "too sour", "lingonberries will be bitter"... But none of them came true - a pie with a crispy crust, wet dough is not even observed. A good recipe! When the pie is baked, we pull it out and pour the cream. If no one walks around and does not wait, it would be better to eat it, then the pie should be put in the refrigerator for 3-4 hours.