Ecology of consumption. Even though summer is already far behind us, true summer residents stocked up on its gifts in time. Get out the frozen berries and jam: let's bake pies!
Summer may already be far behind, but true summer residents stocked up on its gifts in time. Get out the frozen berries and jam: let's bake pies!
In addition, today is a wonderful occasion to have a family tea party and congratulate your beloved mothers. Happy holiday! May your home always be warm and sunny in summer!
You will need:
- 500 g candied cherries, pitted
- 400 g butter
- 300 g granulated sugar
- 1 packet vanilla sugar
- 1 pinch of salt
- 5 eggs
- 300 g flour
- 1 packet of baking powder
- 2 table. spoons of cocoa powder
- 320 ml milk
- 1 packet of dry vanilla pudding
- 150 g dark chocolate
Preparation:
- Preheat the oven to 180°C. Beat 200 g of butter with 200 g of granulated sugar, vanilla sugar and salt until a homogeneous consistency is obtained. Beat in the eggs one at a time, mixing thoroughly after each one. Sift the flour with baking powder, combine with the egg-butter mixture and knead the dough.
- Place half of the dough on a baking sheet greased with any fat. Add cocoa powder and 20 ml milk to the remaining dough. Place it on the light dough and mix lightly. Place the prepared cherries, place in the oven and bake for 25 minutes.
- For the cream, cook the pudding by adding milk and the remaining sugar. Let cool and combine with 200 g of softened butter. Cover the cooled pie with cream and place in the refrigerator for 30 minutes.
- Melt the chocolate in a water bath, cover the cake with it and let the glaze harden.
You will need:
For 16 persons
For filling:
- 1 bag of dry lemon jelly (per 500 ml of liquid)
- 50 g granulated sugar
For the crust:
- 125 g butter
- 200 g oatmeal cookies
- vegetable oil for greasing the pan
For cream:
- 200 g dietary cottage cheese
- 90 g granulated sugar
- 1 packet vanilla sugar
- 3 tbsp. l. lemon juice
- 300 g frozen blueberries
- 300 ml cream 30% fat
- mint leaves for decoration
Preparation:
- Mix the jelly mixture with sugar and add 250 ml of cold water. Bring to a boil, let cool and refrigerate for 1 hour.
- Grease the side of the springform pan with vegetable oil and place on a dish also greased with vegetable oil. Melt the butter, crumble the cookies and mix with the butter. Place the mixture on a plate and smooth it out. Cover with cling film and refrigerate for 30 minutes.
- For cream, mix cottage cheese with granulated sugar, vanilla sugar and lemon juice. Set aside some of the berries for decoration. Whip the cream. Remove the jelly from the refrigerator, add cottage cheese and cream.
- Spread the cake with 1/3 of the cream and place a few berries. Add another layer of cream and the remaining berries on top. Then cream again and smooth out. Garnish with mint leaves, berries and refrigerate for 3 hours.
You will need:
For 12 persons
- 70 g flour
- 1 tsp. baking powder
- 2 eggs
- 120 g powdered sugar
- 50 g creamy processed cheese
- zest of 1 lemon
- 1 tbsp. l. lemon juice
- 100 g raspberries (frozen)
- 2–3 tbsp. l. berry jelly
- prepared from a bag
Preparation:
- Preheat the oven to 190°C. Sift flour with baking powder. Beat eggs with 100 g of powdered sugar, mix with flour and baking powder. Line the pan with baking paper, pour in the dough and smooth out. Place in the oven and bake for 25 minutes.
- Remove the finished cake from the oven, let it cool slightly in the pan, then turn it out onto a towel, remove the baking paper and leave to cool completely.
- Grind the creamy processed cheese with lemon zest, lemon juice and the remaining powdered sugar. Place the cooled crust on a large plate and spread with cheese mixture. Thaw the raspberries, dry them and place them on the cheese mixture.
- Prepare the jelly and apply it to the raspberries while hot. Refrigerate for 1 hour and then serve.
Woodpile Cake
You will need:
For the test:
- 300 g margarine
- 3 tbsp. flour
- 160 g sour cream
- 1 egg
- 1/2 tsp. soda
- 3/4 tbsp. granulated sugar
For cream:
- 200 g butter
- 2 eggs
- 1 tbsp. granulated sugar
- 1/2 tbsp. milk
- 1 pinch vanillin
For filling:
- canned pitted cherries
- sugar
Preparation:
- Knead the dough from the above ingredients (quench the baking soda with lemon juice). Divide the dough into 15 parts and place in the refrigerator for 2 hours.
- For the cream, grind the sugar with the eggs. Pour in the milk and bring to a boil while constantly stirring. Then remove from heat and cool. Beat the butter well and gradually add the milk mixture and vanilla to it.
- Roll all 15 pieces of dough into even sausages and roll out into oblong layers. Spread the filling on each one. Roll up the tubes, place them on a baking tray lined with baking paper and place in the oven. Remove the finished tubes and cool.
- On a dish, first place five tubes close to each other and coat with cream, then four on them, three on top, then two and finish with one, while each subsequent layer is coated with cream. Cut the cake crosswise into pieces and place on plates.
You will need:
- 1 tbsp. flour
- 1 tbsp. Sahara
- 6 eggs
- 1 tbsp. l. starch
- i st. l. grated lemon zest
- vegetable oil for baking
- 0.5 kg of any berries
- 1 packet of cake jelly
Preparation:
- Cool the eggs, combine with sugar and beat until the volume increases 3 times. Mix flour with starch, combine with egg mixture, add lemon zest and mix quickly.
- Heat the oven to 180°C. Pour the mixture into a baking dish greased with vegetable oil and lined with baking paper. Bake for 50 minutes. Do not open the oven.
- Cool the finished biscuit completely in the mold, then cut lengthwise into 2 layers.
- Place half the berries on one layer, cover with another layer, and place the remaining berries. Pour jelly for the cake.
You will need:
For 6 persons
For the test:
- 300 g flour
- 100 g granulated sugar
- 2 eggs
- 170 g butter margarine
- 1 tbsp. l. fortified wine
- zest of 1 lemon
- salt on the tip of a knife
For filling:
- 300 g frozen blackcurrants
- 50 g granulated sugar
- 1 tbsp. l. starch
Preparation:
- Sift the flour onto a board, make a well in the center, add granulated sugar, egg yolks, 150 g of butter margarine, cut into small pieces, lemon zest, salt, pour in the wine and quickly knead the dough. Shape it into a ball, wrap it in parchment paper and refrigerate for 30 minutes.
- Preheat the oven to 180°C. Grease the pan with the remaining margarine. Remove the dough from the refrigerator, roll it out lightly, place it in the pan, and cover with parchment paper. Place dry peas or beans on top to prevent the dough from rising during baking. Place the pan in the oven and bake the crust for 20 minutes.
- Beat the whites into a strong foam. Add 150 g of granulated sugar and beat until smooth and fluffy. Add granulated sugar, starch to the defrosted currants and mix. Remove the peas and beans along with the parchment from the sand base.
- Reduce oven heat. Place the filling, pour in the whipped egg whites and place in the oven for 15 minutes.
Blueberry pancakes
You will need:
For 10 servings:
- 480 g wheat flour
- 2 tsp. baking powder
- 0.5 tsp. salt
- 1 tbsp. l. Sahara
- 2 eggs
- 720 ml buttermilk or natural yoghurt (drinkable)
- 80 g melted butter
- 250 g blueberries
- vegetable oil for frying
- maple syrup or honey to taste
Preparation:
- Combine flour with salt, sugar and baking powder. Add eggs, buttermilk and butter and stir.
- Heat a frying pan over high heat, grease it with a small amount of vegetable oil. Spoon the dough into the pan. Immediately place the berries on top, lightly pressing them into the dough. Fry the pancakes on both sides until golden brown.
- Serve prepared pancakes with berries, butter, honey or maple syrup.
Cake "Gourmand"
You will need:
- 150–200 g butter
- 1/3 tbsp. Sahara
- 1.5 tbsp. flour
- 250 g mascarpone cheese
- zest of 1 lemon
- 2/3 tbsp. powdered sugar
- 200 ml cream
- any fresh or canned berries and fruits to taste
Preparation:
- Prepare the dough. Cool the butter, then cut into equal cubes. Combine sugar and flour, add butter, grind everything until crumbly. Place in the refrigerator for 10–20 minutes, take out the dough, knead, roll out into a circle and place in a round silicone baking dish pre-moistened with cold water.
- Place the pan with the dough in the oven, preheated to 180°C. Bake the crust for about 15 minutes until it turns light brown. Remove and cool.
- Lightly beat the cream with a whisk or mixer into a strong foam. Add mascarpone to the cream and mix everything well. Then add the grated lemon zest and powdered sugar and beat everything together with a mixer at high speed until smooth and fluffy. Place on the crust.
- Remove seeds from fruits, cut large fruits and berries into slices. Place slices of fruit and berries on the pie, put the pie in the refrigerator for 20 minutes. Before serving, cut into portions.
Cake "Forest Fairy Tale"
You will need:
- 200 g flour
- 110 g butter
- 1 egg
- 3 tbsp. l. Sahara
- 1 pack vanilla sugar
- a pinch of soda
For filling:
- 250 g sour cream
- 100 g sugar
- 1 egg
- 1 tbsp. cranberries or viburnum
For decoration:
- dogwood, viburnum and elderberry berries
Preparation:
- Beat butter (100 g), previously softened at room temperature, with sugar until fluffy. Add the egg, soda and vanilla sugar, beat for another 1-2 minutes. Sift the flour and, adding it in parts to the egg-butter mixture, knead the dough so that it does not stick to your hands. Then roll the dough into a ball, wrap it in film and put it in the freezer for 15 minutes.
- For the filling, beat the egg with sugar, add sour cream and mix everything well until smooth. Wash cranberries or viburnum and dry.
- Roll out the cooled dough on a floured work surface into a layer about 0.5–0.7 mm thick. Grease the mold with the remaining oil, sprinkle with flour, place the dough in it, lifting the edges by 3 cm. Place the berries on top and pour out the filling. Bake the pie in the oven for 30–40 minutes at 200°C. Cool the finished pie and serve, garnishing with berries. published
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It's very easy to prepare with berries. It is simply impossible to spoil such baked goods. If you know how to work with dough, then the baking process will not cause you any particular difficulties. The main thing is to maintain consistency.
from yeast dough
The yeast turns out lush and very tasty. It is best to use blueberries for cooking. In summer you can use fresh berries, and in winter - frozen. You can also use cherries. Such berries should be crushed in a blender or cut into small pieces. Otherwise, the cherries will give a lot of juice and the dough will not bake well.
To prepare you will need:
- Yeast - 25 grams.
- Milk - one glass.
- Granulated sugar - one glass.
- Flour - 3 cups of flour.
- Salt - ½ teaspoon.
- Starch.
- Berries - two glasses.
- Chicken egg.
- Margarine - a pack.
How to prepare the dough
It cooks quickly with berries. First you need to make a dough. To do this, a glass of milk needs to be warmed up a little. After this, you need to dilute the yeast in the liquid. Add a teaspoon of flour and granulated sugar to the resulting mixture. As a result, foam should appear.
When the dough is ready, the mixture should be poured into a deep bowl, where it will be easier to knead the dough. Melt a pack of margarine in a water bath, cool and pour into the rest of the products. Margarine cannot be added while it is hot.
You need to add a few tablespoons of sugar, half a teaspoon of salt and three cups of flour. All products must not only be mixed, but kneaded thoroughly. The finished dough should be placed in a warm place for just half an hour.
How to make a quick berry pie from yeast dough
The dough should be divided into several parts: you need 1/3 and 2/3 of the composition. The big one is the base, and the smaller one is the top. 2/3 of the composition needs to be rolled out into a layer that will be slightly larger than the mold. It is better to take a larger container. Otherwise the cake will be too thick.
The rolled out dough must be carefully transferred into the mold. The edges of the layer should rise to the sides. Now you need to lay out the filling. To do this, pour berries mixed with ½ cup of sugar onto a layer of dough. The filling must be sprinkled with starch.
The second part of the dough also needs to be rolled out into a layer and transferred to the mold. The layer should completely cover the filling. It is better to pinch the edges and then fold them up. This will prevent the juice from leaking out.
The pastries must be greased with a chicken egg and can be baked. A quick berry pie is best cooked in the oven at 220°C for 40 minutes. To prevent the baked goods from drying out, place a container with a small amount of water on the bottom of the oven.
The finished pie should be greased with sweet water. It is better to eat cooled baked goods. Otherwise, the filling will simply leak out.
with berries
This type of baking is very easy to prepare. This does not require any special costs. To prepare the dough you will need:
- 400 grams of flour.
- 120 grams of margarine or butter.
- A teaspoon of baking powder.
- 100 grams of sugar.
- Several chicken eggs.
For filling and filling:
- 250 grams of any berries.
- Several chicken eggs.
- 200 grams of sour cream.
- 100 grams of sugar.
- Two tablespoons of flour.
Cooking steps
The dough for a pie with berries should not be very liquid, but not too stiff. In a deep container, beat granulated sugar and chicken eggs. You need to dissolve the butter in a water bath. If necessary, it can be replaced with margarine. After this, the product should be cooled and mixed with beaten eggs. The baking powder must be mixed with flour, and then carefully introduce the mixture into the egg-oil mixture. The dough should be kneaded well so that there are no lumps. The result should be a mass that resembles the consistency of soft plasticine. The finished dough must be refrigerated while the filling is prepared.
What to do next
You need to prepare the filling in a separate container. To do this, beat granulated sugar and eggs. The resulting mass must be mixed with flour and sour cream. For baking, use a springform pan with a diameter of 26 centimeters. You need to form the bottom and high sides from the dough. This will prevent the fill from leaking out. Place the berries on the dough. They don't need to be crushed. After this, everything needs to be filled with filling. A quick pie with berries is baked for 35 minutes at 180 °C. The dessert should be cooled before serving.
Soon, very soon, everything around will turn green and delight us with bright colors and long-awaited blooms. And then, before we know it, summer will come to visit. And, as always, it will not come empty-handed, but will pamper us with an abundance of all kinds of vegetables, berries and fruits.
But until this wonderful time comes, let's remind our family about the coming spring and the coming summer. How? It’s very simple - let’s prepare a wonderful open pie with berries (frozen) - very beautiful and tasty.
His recipe is quite simple, you will need the most ordinary products and very little time to prepare the dough and send the open pie with berries to the oven. And don’t worry that something won’t work out – it won’t rise or won’t bake.
If you do everything like I do, you will certainly end up with aromatic and appetizing baked goods on your table. But so that you don’t get nervous, I will be happy to tell you and show you the entire cooking process in every detail. So, get acquainted: pie with frozen berries - a recipe with photos, very accessible and understandable.
Ingredients:
(for a round pan with a diameter of 20 cm)
- 100 g butter;
- 130 g sugar;
- 2 eggs;
- 1 tablespoon baking powder;
- a pinch of salt;
- 130 g flour;
- 200-300 g of berries (I have currants and raspberries).
How to make an open berry pie:
Either take the butter out of the refrigerator in advance, or soften it in the microwave. Place butter and sugar in the bowl of a food processor or mixer.
Mix with a mixer until a homogeneous mass is obtained.
Add eggs, beat everything together.
Add baking powder and salt, about a third of the flour. Mix.
Gradually add the remaining flour, working with the mixer all the time. The dough should become like very thick sour cream.
Line a baking pan (I have one with removable sides, but you can use any other) with oiled baking parchment. Place the dough in the mold and smooth the top. That's it, we have completely figured out the dough for an open pie with berries.
Now it's time for the berries. I made the pie from frozen berries from the summer, but if you are cooking during the season, then, of course, use fresh ones. You need to take the berries out of the freezer in advance and defrost them, placing them in a colander to drain the juice. Then place the berries on the dough. Lightly press the berries into the dough with a spoon (but just lightly, they should still remain above the dough).
Bake an open pie with berries for 35-40 minutes at a temperature of 180-190 degrees. Remove the finished pie from the oven, after 10 minutes carefully remove the side and remove the baking paper. Cool to room temperature.
Sprinkle the cooled open berry pie with powdered sugar.
Yeast-free dough for pie with berries. Combine egg, sour cream, salt and sugar in a bowl and mix. Add melted butter, and then sift flour and soda into them. Quickly knead the soft dough with your hands, form a ball, wrap in cling film and put in the refrigerator for 30 minutes.
Filling for open berry pie. 1. To make a berry filling for a pie from frozen berries, put the berries in a saucepan, add sugar (about 150 g), add cinnamon and vanilla sugar. Bring to a low simmer and gradually add cornstarch. Cook, stirring over low heat until the starch and sugar dissolve. Cool. 2. Cut fresh strawberries into halves. Heat butter (30 g) in a frying pan, add a few tablespoons of sugar and strawberries. Fry a little. 3.Roast the almond petals in a dry frying pan.
Grease the pan with butter and lightly sprinkle with flour. Remove the chilled dough from the refrigerator. Cut off a portion of the dough, a little more than half. Roll it out and carefully transfer it to the prepared baking dish. Smooth the dough around the entire perimeter of the pan. Carefully trim the edges. Poke the dough all over the bottom of the pan. Put it in the refrigerator. Roll out the second part of the dough and cut into 7 strips.
Take out the mold with the prepared dough. Pour frozen berry pie filling into it, sprinkle with half the fried petals. Now add the strawberries (along with the butter) and add the rest of the petals. Place strips on top in a lattice pattern. In a small bowl, combine the egg with a few drops of milk. Brush it over the exposed pie dough.
Bake in a preheated oven at 180 degrees. approximately 60 minutes. If the cake darkens quickly, cover with foil. Let the cake cool completely before cutting. I'm sure you liked this simple recipe for berry open pie!
