Open pie with kiwi and sour cream This cake can be attributed to both desserts and baking - the basis of the dough, and the filling is so tender, tender, creamy and at the same time fruity! Pie with kiwi and sour cream filling before serving should completely cool down, it's straight to become cold - then it's cut perfectly into portions, which you can not do in a warm way, too tender stuffing. Kiswitch kiwi perfectly contrasts with the sweetness of sour cream filling - try it, it's very tasty!
Ingredients:- Dough puff yeast 500 g
- Kiwi fruit 7 pcs.
- Sugar powder 6 tbsp. l.
- Eggs chicken 3 pcs.
- Sour cream 5 tbsp. l.
- Jam 3 tbsp. l.
- Step 1 To prepare this pie, we need a ready-made puff yeast dough, kiwi, chicken eggs, the most fatty sour cream you'll find (preferably home-made separator), blueberry jam, powdered sugar.
- Step 2 Pre-thawed puffed yeast dough spread in a round shape with a diameter of 24 cm, forming the skirts. We often pierce the dough with a fork.
- Step 3 Bake the base of the dough in a preheated 180 C oven for 20 minutes. We get the finished cake. We do not turn off the oven.
- Step 4 While the dough is baked, kiwi is peeled and cut into thin slices.
- Step 5 In a bowl combine sour cream, powdered sugar (6 tablespoons) and chicken eggs.
- Step 6 Whisk the sour-egg mixture with whisk until smooth.
- Step 7 The basis of the test is lubricated with blueberry jam (or whatever you like).
- Step 8 Gently pour the sour cream over the jam and spread it evenly.
- Step 9 3/4 kiwi circles spread on sour cream.
- Step 10 Put the cake back in the oven and bake at 180 C for 35 minutes. We get the cake, we still do not turn off the oven, but we set the temperature at 160 C.
- Step 11 Spread the remaining kiwi slices on the surface of the pie and sprinkle sugar powder (1 tbsp) through the strainer.
- Step 12 Put the cake back into the oven and bake for another 10 minutes at 160 C. We take out the cake from the oven, let it cool down completely and then serve it to the table!