Bakery products

Shortcake with Berries


Ingredients for making shortcake with berries.

Dough:

  1. Butter 125 grams per dough and 20 grams for the mold
  2. Sour cream 1 tablespoon
  3. Chicken yolk 1 piece
  4. Sugar 80 grams (about half a glass)
  5. 1/2 teaspoon baking powder
  6. Wheat flour 180-200 grams (about 1.5 cups)
  7. 1/8 teaspoon salt

Filling:

  1. Frozen berries (any) 1.5 cups
  2. Potato starch 2 teaspoons
  3. Sugar 3-4 tablespoons
  • Main Ingredients: Eggs, Sour Cream, Flour
  • Serving 1 serving
  • World Cuisine

Inventory:

Kitchen scales, Teaspoon, Tablespoon - 2-3 pieces, Faceted glass (capacity 200 milliliters), Kitchen knife, Cutting board, Bowl, Table fork, Fine mesh sieve, Deep bowl - 2 pieces, Round non-stick baking dish ( diameter 26 centimeters), Rolling pin, Plastic wrap, Freezer, Refrigerator, Oven, Kitchen gloves, Kitchen spatula, Large flat dish

Making shortcake with berries:

Step 1: prepare the eggs and sour cream.


First of all in 1-1.5 hours before making the pie, put the right amount of butter on the kitchen table, cut it into cubes with a sharp knife and let the product soften. Then pour sour cream into a small bowl and add the chicken yolk to it.

Beat these products with a table fork until a fluffy homogeneous mixture and proceed to the next step.

Step 2: prepare the butter crumbs.


Using a fine mesh sieve, sift 180 grams of flour into a deep bowl. Pour granulated sugar there.

And put a little food baking powder.

Mix these products with a table fork until smooth and add softened butter to the bowl.

Grind the dry mixture with fat with your fingers.

As a result, you should get a fine butter crumb.

Step 3: prepare shortbread dough.


Then we take a baking dish with a diameter of 26 centimeters and grease its bottom, as well as the inside of the sides with a thin layer of butter. Next, pour the egg-sour cream mixture into a bowl with crushed butter.

Knead with your fingers a slightly sticky and very soft dough.

If it turned out to be too viscous, continue kneading, gradually adding a little more wheat flour to the bowl. The density of the test depends on the gluten contained in it and the variety of this product, of course, it is better to use a higher, finely ground.

After that, divide the semi-finished flour into 2 parts, one should be slightly less than the other.

We put a large piece of dough on a tabletop sprinkled with flour and use a rolling pin to roll it into a layer up to 1 centimeter thick.

Then very carefully we shift it into the prepared form, lightly ram it with our fingers so that the layer lies flat, and with a sharp knife we ​​cut off the pieces of the semi-finished product hanging over the side.

We connect the scraps with a small part of the dough and wrap the resulting lump in a plastic wrap, which we immediately put in the freezer on 15-20 minutes. We simply put the form with the bottom layer of the cake in the refrigerator for the same time.

Step 4: prepare the filling.


While the dough is resting, turn on and preheat the oven up to 180 degrees Celsius, and also proceed to the preparation of the filling. We take any frozen berries: strawberries, raspberries, cherries, cranberries, currants. If desired, you can make a mixture. We shift them into a deep bowl, add a little sugar there and mix them with a tablespoon.

We are waiting for 7-10 minutesso that the berries let the juice go. Then sprinkle them with potato starch and again mix everything very carefully to a homogeneous consistency. We put the finished stuffing in the refrigerator until use.

Step 5: form a shortbread cake with berries.


15-20 minutes later, after the dough is infused, we take it out of their refrigerator. We spread the fragrant filling into the form and level it with our palms in an even layer.

With the remaining test, we act as desired. You can grate it on a coarse grater or pinch off small pieces from it and put on top of the berries. Well, to make the bakery look more attractive, sometimes they do it differently. We spread the dough on a table, sprinkled with a thin layer of flour, put it in a layer with a thickness of up to 1 centimeter and cut it into long strips with a thickness of 1 to 2 centimeters.
We put them on top of the filling, intertwining with a mesh, and pinch the edges of each strip with the base of the raw cake.

Step 6: bake a shortcake with berries.


Now we put the formed pie in the oven preheated to the desired temperature and cook it for 20-25 minutes.
As soon as the pastries are covered with a blush, we put on the kitchen oven mitts and rearrange the form on a cutting board, previously laid on the table.
Cool the finished product to room temperature. Then we either shift it with a kitchen spatula onto a large flat dish, or serve it directly to the table in the form.

Step 7: serve a shortcake with berries.


Shortcake with berries after cooking is cooled and served at room temperature. Fragrant pastries are cut into 6-8 servings, laid out on plates, sprinkled with each icing sugar and served with tea, coffee, cocoa or warm milk. The taste of this product is just perfect, crunchy and tender inside the dough, berry juice, reminiscent of a thick jelly, and a stunning aroma just drive crazy! Enjoy it!
Enjoy your meal!

Recipe Tips:

- if desired, add a pinch of cinnamon or a small bag of vanilla sugar to the flour;

- an excellent substitute for butter - premium margarine with the lowest water content;

- very often the form is covered with baking paper, greased with a thin layer of fat and only after that lay out the bottom layer of dough. Thus, it will be much easier to get the finished baked goods out of the mold;

- potato starch can be replaced with corn;

- if desired, the cake can be greased with a mixture of beaten yolk and milk before baking, this will make its crust more rosy.