Shortcake on sour cream

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Ingredients for making shortcake on sour cream

For the test:

Butter 100 grams
Sour cream 25% fat 200 milliliters
Sugar 50 grams
Vanilla Sugar 1 sachet
1 medium lemon
Wheat flour 300 grams
Baking powder for dough 2 teaspoons

For filling:

5 medium sized apples
Rum or brandy 1 tablespoon
Raisins 50-100 grams

For sprinkling:

Powdered sugar 1 tablespoon
Spice cinnamon powder 1/3 teaspoon

Main IngredientsApple, Sour Cream, Shortbread Dough
Serving 5 servings

Inventory:

26 cm baking dish, Knife, Cutting board, Oven, Deep bowl, Kitchen stove, Wooden spatula, Middle pan, Rolling pin, Baking paper, Serving dish, Tablespoon, Teaspoon, Plate, Fine grater, Saucer, Sieve , Bowl

Cooking shortcake on sour cream:

Step 1: prepare the apples.

To begin with, we wash the apples under running water and after - lay them on a cutting board. Using a knife, cut the ingredient into two halves and immediately after that cut out the core from each part of the apple. Attention: if desired, you can cut the peel from the fruit, but if the apples are young, then you can leave the skin, as it will soften during cooking.

Now, grind each apple half into small thin slices and transfer them to a medium saucepan.

Pour rum or cognac into the container and, mixing the components well until smooth, put the pan on the fire less than average. Cook until apples are soft. At the end we add raisins and again mix everything well with improvised inventory. We turn off the burner, and set the container with the filling for the cake aside to cool to room temperature.

Step 2: prepare the butter.

We spread cold butter on a cutting board and use a knife to cut the ingredient into small squares. Shred the creamy component into a plate and set aside to cool to room temperature.

Step 3: prepare the lemon.

In fact, we do not need the lemon itself, but only its peel. Using a fine grater, rub the lemon peel. We get the real zest, which will give a delicate piquant sourness in the dough and a barely noticeable aroma of citrus. Immediately after that we shift the component in the saucer.

Step 4: prepare the dough.

Put soft butter in a deep bowl, and also add sour cream, sugar, vanilla sugar and necessarily zest. Using a tablespoon, mix the ingredients well until a homogeneous mass is formed.

Then, pour the flour with a baking powder for the dough into a sieve and sift these two components into the same bowl.

After that, with clean, dry hands, knead the dough to a uniform consistency. The dough should turn out to be very soft and not stick at all to the hands and the rolling pin.

Step 5: prepare a shortcake on sour cream.

We form a ball from the dough with our hands and put it on a cutting board. With a knife, cut the dough into two equal halves and put one of the pieces aside for now. The second part of the dough is transferred to the kitchen table, sprinkled with a small amount of flour and, using a rolling pin, we roll out a circle from the component, which in size should be slightly larger than the size of the baking dish.

Meanwhile, we cover the baking dish with baking paper, if necessary, and after that we transfer the test circle directly to the paper container. With our hands we level the dough so that it fits snugly against the walls of the mold, and also manually create small corrugated dough sides along the edge of the baking dish. Using a tablespoon, spread the apple filling in the middle of the dough and evenly smooth the apple slices with the improvised inventory on the entire surface of the dish.

Using the rolling pin, we also roll the remaining piece of dough into a circle, the same diameter as the first one, and using a knife, cut it into strips about 2 centimeters wide.

We lay out strips of dough over the filling, be sure to cross to cross, and also so that there is a small space between the strips. And at the end with our fingers we gently crush the dough along the edge.

Put the cake in a preheated oven to a temperature 180 ° C and bake the dish for 40 minutes until golden brown. In the meantime, we are preparing baking, pour powdered sugar and cinnamon into the bowl and, using a teaspoon, mix the two components well until smooth. If desired, after the baking is ready, sprinkle a still hot cake with a mixture of cinnamon and powdered sugar.

Step 6: serve the shortcrust cake with sour cream.

Shortcake on sour cream turns out to be fabulously aromatic, very tasty, with delicate melting in the mouth filling and a crispy crust on the outside. Such a pie can be served with tea with pleasure and treat dear guests or relatives with such delicious pastries. Gently prying the pie from below with a wooden spatula, we transfer it to the serving dish, and if you left the baking paper on the edge of the baking dish, then you can pull the inventory by the edges and thus transfer the dish to another container. Good appetite!

Recipe Tips:

- - To make a shortcake, you can use any filling. For example, to avoid slices of apples in the dish, the fruit after cooking can be crushed with a flea crush for mashed potatoes and after that add another 1 tablespoon of semolina. You can also use thick jam or jam.

- - You can cover the pie before baking not only with strips of dough, but also with flagella in a circle at a small distance from each other, or cover the filling with a test circle, and make a hole in the middle with a knife.

- - Instead of butter, margarine can be used to make dough. Only then must it be creamy and with a high percentage of fat content.

- - For the preparation of delicious friable dough, be sure to use premium flour, fine grinding and a proven brand.

- - For the preparation of the filling, it is best to take apples of sweet hard varieties.