Looking for an easy recipe for delicious pastries? Then you are here. A simple and delicious sour cream on shortbread dough is a dessert that even a novice cook can handle!
For lovers of light cheesecakes, I suggest making a simple and delicious sour cream with shortbread dough. At first glance, these pastries may seem complicated, but in fact, the recipe is really simple and affordable, the result is a fragrant and very delicate dessert. However, you will have to wait several hours after cooking it before putting the sour cream on the table - these pastries must stand in the refrigerator to reach the desired consistency. The most important advantage of the sour cream is that it is prepared from the simplest products that can be found in any home.
See also how to make a sponge cake with lemonade with curd and sour cream.
- Caloric content per 100 g - 178 kcal.
- Servings - for 4 people
- Cooking time - 20 minutes
Ingredients:
- Eggs - 4 pcs.
- Wheat flour - 150 g
- Baking powder - 3/4 tsp.
- Sugar - 120 g
- Butter - 100 g
- Corn starch - 40 g
- Vanilla sugar - 20 g
- Sour cream - 400 g
Step-by-step preparation of a simple sour cream on shortcrust pastry - a recipe with a photo
Let's prepare an ordinary shortcrust pastry for the base of the dessert. To do this, combine chilled butter and flour. First, sift the flour and add baking powder to it. Mix the ingredients and get a crumb-like dough base.
Separate one yolk, add to the sandy crumb and knead a soft shortcrust pastry.
In a split form, in which we will cook the sour cream, we spread the dough and form a base with low sides. The height of the side depends on the size of the form: if it is quite large, about 22 cm, like mine, then the volume of the sour cream filling will be distributed over it in a not very thick layer, accordingly, very high sides are not needed. If the shape is small - 15–17 cm, then the sour cream will be high, which means that the sides of the shortcrust pastry need to be formed higher.
Sour cream of any fat content, 3 eggs and protein, sugar, vanilla, as well as corn starch, combine in a blender bowl and beat until smooth. If using a whisk, beat the eggs and sugar well first, then add the rest of the ingredients.
Pour the sour cream filling onto the sandy base of the dessert.
We bake in a preheated oven at 180 degrees for 40 minutes. At the end of this time, the filling should be baked at the edges, and in the center should be under-baked, as if trembling, similar in consistency to jelly.
Let the sour cream cool completely without removing it from the mold, and then send it to the refrigerator for 3-4 hours. During this time, the dessert will cool down and mature enough.
Garnish the sour cream to your liking - with frozen or fresh berries, grated chocolate, or pieces of fruit.
Incredibly tender and juicy, simple and delicious sour cream with shortbread dough is ready. Serve with coffee, tea or cocoa and enjoy the exquisite taste of these pastries. Bon Appetit!
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