Ingredients:
- Butter 150 grams
- Sour cream 2 tbsp. spoons
- Sugar 100 grams
- Baking powder 1 teaspoon
- Flour 1.5-2 cups
- To fill:
- Sugar 170 grams
- Egg 1 piece
- Sour cream 200 ml.
- Flour 2 tbsp. spoons
- Raspberry 400 grams
Cooking method:
Step 1. Mix sugar with sour cream, let stand for a minute, so that the sugar dissolves. Then add softened butter, mix. Then sift the flour, add baking powder. Knead the dough, while adding flour in portions, it turns out to be soft and very pleasant.
Step 2Now you need to distribute the dough on the bottom of the mold, making high sides (grease the mold with vegetable or butter).
Step 3 Lay raspberries evenly over the dough.
Step 4 Prepare the fill: beat egg with sugar slightly, pour sour cream, flour and knead so that there are no lumps. It turns out very quickly, you don’t need to knead anything for a long time.
Step 5 Pour the fill onto raspberries, spread with a spoon so that there are no voids.
Step 6Send the shortbread cake with raspberries to the oven to bake at t 180 degrees for about 50-60 minutes. Then remove from the oven, allow the cake to cool completely in the mold (so that the filling seizes and finally freezes).
Step 7 And only then take the cake out of the mold, cut into portions.
Bon Appetit!
