While berry season is not over, it’s necessary to prepare all of your favorite desserts.
Cake with red currant yogurt cooking is very simple, the main thing – stick to the proportions. If you put more berries than the recipe, the dough will “float” and the dessert will look like a mess.
Cake with red currant yogurt
Flour – 2 tbsp.
Kefir – 0.5 l
Egg – 1 PC.
Softened butter – 100 g
Sugar – 1 tbsp.
Soda – 0.5 tsp.
Red currants (you can use any berries) – 250 g
Vanilla sugar – 1 package.
How to cook:
Wash the currants, cleanse her from the twigs. Spread out on a towel to remove excess water.
Get the butter out of the fridge and leave for a couple of hours to make it softer. Slice and dice, send in a container for whipping test (any non-metallic bowl).
Add to the butter and sugar and beat on low speed to obtain a homogeneous mixture. Just don’t interrupt too much, that the oil does not peel off.
In the sugar-cream mixture put the egg and whip again.
Add the yogurt and again beat well to avoid lumps. Send soda and vanilla sugar.
Gradually add in kefir-butter mass sifted flour. The dough for the cake should have a similar consistency with the test pancake, like a thick cream.
Grease the bottom of baking dish with oil and carefully pour in the batter. Rethrownew it and sprinkle currants.
If you want currants was inside the pie, just pour in the baking pan only half of the dough, then fold the currants and pour the remainder of the test.
Put in a preheated 200 degree oven and leave to bake for 30-40 minutes. Readiness check with a toothpick.
After you get the pie out of the oven, do not rush to remove it from the tank. First let cool. Then you can pull out and sprinkle with powdered sugar or drizzle with condensed milk, chocolate cream or any other topping.