Sour Cream Pie with Raspberries
Baking and Desserts • European
Description
Sour Cream Pie with Raspberries
Ingredients
- Sour Cream 5 oz
- Sugar 10 oz
- Wheat Flour 10 oz
- Butter 5 oz
- Chicken Egg 4 pieces
- Frozen Raspberries 10 oz
- Baking Powder 0 oz
- Vanillin 1 piece
Step-by-Step Guide
Step 1
Beat the eggs with sugar using a whisk at high speed until fluffy. While continuing to whisk, add the melted butter, sour cream, baking powder, and sifted flour. Continue whisking for 1–2 minutes until the mixture is smooth.
Step 2
Pour a portion of the prepared batter into a greased deep baking dish, add the frozen raspberries on top, and then cover with the remaining batter.
Step 3
Bake at 300°F for 60–70 minutes.
Step 4
For the fondant, dissolve the sugar in water, bring it to a boil while stirring continuously and skimming off the foam that forms. Lower the heat, cover with a lid, and simmer until it reaches the soft ball stage (to test for the soft ball stage, take a small portion of the sugar syrup with a clean spoon, pour it into cold running water, and roll it into a ball with your finger. If you can form a soft ball, the fondant is ready). The fondant cooks quickly!!!!! Do not overcook!!!!
Step 5
Take a small pot with hot icing and place it in a container with cold water, cooling it down to 105°F, then whip it until it turns white. Store it in the refrigerator.
Step 6
Remove the cooled pie from the mold and glaze it with fondant; for this, you need to gently warm it in a water bath to a temperature of 55–150°F.
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