Shortcake with cherry - a real summer treat for all ages. We offer several options for its preparation.
Material Content:
Grated cherry pie
For shortcrust pastry:
- margarine / oil - 130-150 gr;
- eggs - 2 units .;
- sugar - ½ tbsp. l .;
- flour - 3 cups .;
- baking powder - portioned bag.
Pie filling and decoration:
- cherry - 2 glasses .;
- sugar - 2 tables. l .;
- powdered sugar.
Shortcrust pastry is very easy to prepare: you just need to manually mix all the ingredients so that you get a dense porous circle. Divide it into two parts, one should be smaller. We place a smaller part in the freezer for a quarter of an hour - this will be enough to freeze and rub easily.
The part of the dough, which is more laid out in a form sprinkled with breading, flour or covered with parchment.
Wash the cherry well, remove the seeds from the berries. We spread them on the base in the form, sprinkle with sugar and wipe with frosted dough. Bake the cake in preheated to 200 degrees. oven for half an hour. Sprinkle with powder before serving.
On a note. For the preparation of shortcrust pastry, butter is always used. In any recipe, it can be replaced with a budget option - margarine.
How to cook with meringue?
Cherry pie from shortcrust pastry will be even more tender if meringue is present in the filling.
- margarine - 250 gr;
- sugar - 100 gr;
- egg yolks - 5 units;
- flour - 400 gr;
- baking powder - 1 tsp.
Filling:
- egg whites - 5 units;
- sugar - 100 gr;
- starch - 30 gr;
- oil post. - 50 gr;
- vanilla sugar - ½ serving bag;
- cherry - 200 gr.
Leave the oil in advance at room temperature to warm slightly, and divide the eggs into the protein and yolk part.Put proteins in the cold - chilled proteins are used for meringue, they are better whipped.
First of all, prepare the dough: cut the butter into cubes, sow the flour and baking powder on top, pour in the sugar. Manually rub well. At the end we introduce the yolks and knead the dough again. Knead, roll into a uniform smooth ball. We separate a third of the dough and send it to cool for 40 minutes. We roll out the rest of the dough and put it into a mold covered with parchment. We make small sides at the edges. We bake the base for about twenty minutes at 180 degrees. Let it cool down.
While the base cools down, beat the proteins into a stable foam in a convenient way - with a mixer or whisk. When the foam becomes very dense, not fluid, gradually add both types of sugar, without stopping the whipping. Pour in a thin stream of oil, while whipping speed must be reduced. A minute or two is enough for the oil to mix well with the protein mass.
We lay out the finished meringue on a baked base, evenly distributing it over the entire surface.
My cherries, leave for a few minutes in a colander, remove the seeds and evenly spread on the surface of the meringue. If frozen berries are used, they do not need to be fully thawed. On top of the whole filling we overwrite with chilled dough. We bake at 180 degrees. within 35-40 minutes. Cut into squares and serve.
With the addition of cottage cheese
An open pie with cottage cheese and cherry filling is a delicate dessert that will be appreciated by relatives and friends.
- 2 eggs for the dough and 2 for the filling;
- 3 tbsp. l sugar for the dough and 120 gr for the filling;
- 100 gr drain. oils;
- 2 tsp baking powder;
- 300 g flour;
- packaging of curd cream;
- 300 gr pitted cherry berries;
- 500 g of granular cottage cheese;
- stack sour cream.
Rinse berries in advance.
Grind the butter with sugar, then add the eggs, mix again.
After sifting flour with baking powder, knead well.
Lightly grease the mold, spread the dough on the bottom and form the sides to a height of 2-3 cm.
Combine all dairy products in one bowl, beat eggs, add sugar. Work out a blender well. Lay out the mass of cottage cheese on the base, spread the berries evenly on top.
Bake at 180 degrees. 50 minutes. After allowing to cool, and only then remove from the mold.
Shortcrust tart with cherry and sour cream
Dough:
- drain. oil - 150 gr;
- flour - 300 gr;
- baking powder - 1 tsp;
- sugar - 100 gr;
- salt - a third tsp;
- egg;
- sour cream - 1 table. l
Filling:
- sour cream - 400 ml;
- eggs - 2 units .;
- sugar - 4 tables. l .;
- starch - 2 table. l .;
- pitted cherries - 1.5 stacks.
As in previous recipes, the components of the test must be grinded to a homogeneous mass. Eggs and sour cream are added at the end. You get a cool but soft dough that easily forms into a lump. We roll a round lump into a layer, and put it into a mold. Cool the base in the form for 20 minutes.
In the meantime, prepare the filling: all that is needed for the filling (except berries) is thoroughly mixed with a whisk until smooth. It turns out the liquid base of the cream tone. We pour it into a form, lay the berries on top.
Bake at 170-180 degrees for 45 minutes. Next, he needs to cool right in the form, then send it for at least an hour to the refrigerator so that the sour cream filling freezes. After it can be removed from the mold, cut into pieces and serve.
Canadian Recipe
Shortcrust pastry:
- drain. oil - 150 gr;
- sugar - 2 tables. l .;
- yolk - 3;
- salt (pinch);
- baking powder - 1 tsp;
- flour - 2 stacks.
Filling:
- cherry - 500 gr;
- starch - 1 tbsp. l .;
- sugar - 2 tables. l
Meringue:
- egg whites - 3;
- sugar - ⅔ stack.
First of all, prepare the shortbread dough, rubbing the dry ingredients with butter into crumbs. Then mix with the yolks. It turns out shortbread dough, similar to the previous options. We lay out the basis in a form, form the sides.
Mix cherries with sugar and place on a base. We send a little bake in the oven at 190 degrees, for 15 minutes.
A few minutes before the end of baking, the basics and berries are taken for meringue.First, whip the proteins, then we introduce sugar and beat the mass until stable peaks. Distribute the meringues over the berries. We fasten the temperature to 150 degrees. and send the cake for another 15 minutes. The meringue will turn red. Leave for another 10 minutes after turning off the fire, then remove from the oven, then from the mold.
Viennese Shortcake with Cherry
- cherry - 500 gr;
- drain. oil - 180 gr;
- flour - 200-230 gr;
- sugar - 140-180 gr (if you want to get a sweeter pie, you can take more component);
- eggs - 1;
- baking powder, salt (a pinch);
- vanilla extract - 2-3 drops;
- almond flakes / crushed nuts - 2 tables. l
Beat eggs, butter and sugar together. After introducing the sifted flour, baking powder and salt, pour in the extract. Knead the dough.
Grease the mold with oil. If desired, you can sprinkle with almond flakes or crushed walnuts. Put the dough evenly. Spread the washed cherries on top, slightly immersing the berries in the dough. Bake for half an hour at 180-190 degrees.
Open jelly cake
A simple and tasty open cake based on shortcrust pastry with jelly filling is prepared in just about an hour. As a basis, you can use any description of the test from the above recipes. Before use, it is cooled in a refrigerator.
For the filling use:
- 15 gr jelly;
- 50 g of cold water;
- cherry - 400 gr;
- sugar - 3 tables. l .;
Lay out the form with paper, distribute the dough, forming high sides along the edges. Bake for 20 minutes in the oven, then leave to cool.
Meanwhile, prepare the filling. Pour jelly with water, mix a little and temporarily set aside.
Put the berries in a small metal bowl, set it in a water bath. Add sugar and mix. When the berries let the juice and begin to boil, mix and boil for several minutes. Transfer the berries in a colander to let the juice stack in a separate bowl. Transfer the swollen gelatin to the resulting cherry juice and dilute until it is completely dissolved.
Distribute the berries evenly over the cooled base, pour jelly and send to the refrigerator to solidify.
