Sand cake with frozen cherries. Sand cake with cherry and sour cream filling

08.09.2019 Egg dishes

The beauty is in the simple. The same can be said about the taste of this cake. After all, such a cake is prepared in the simplest way and it contains the most common ingredients.

Dense filling with sourness and rich cherry flavor, wrapped in a light crumbly crust on all sides. Add a scoop of vanilla ice cream to the cake, or simply drink with milk. It's incredibly delicious!

We will use a very tasty shortbread dough to make the cherry pie. We have already published a detailed step-by-step recipe for shortcrust pastry for pies.

From the indicated quantities of ingredients, it will turn out to prepare a closed cake with a diameter of 24-25 cm.

Filling

Cherries - 700 g
Sugar - 100 g
Potato starch - 2 tablespoons
Cinnamon - 1 tsp

For shortcrust pastry

Cold water - 4-5 tbsp.
Flour - 360 g
Salt - 1 tsp
Butter - 220 g

Cooking process

For making cherry pie, you can use fresh cherries, or frozen ones. If using frozen cherries, increase the starch to 2.5 tablespoons, as frozen berries release more juice after thawing.

Making cherry shortbread dough

For those who have doubts about their baking abilities in general, we recommend that you familiarize yourself with a detailed recipe for making shortbread dough for cherry pie. From the recipe, you will understand the intricacies of the interaction of the ingredients, and the photographs are so detailed that you can spot your previous mistakes.

Sift flour and combine with salt. Cut the cooled butter into small pieces.

The butter must be chopped together with flour into crumbs. Do it in any way convenient for you: manually or in a combine.

If the tiny mass remains a lump and holds its shape when the hand is squeezed, then you can add water.

Add water spoons at a time, you may need 3-4 spoons, so add water evenly to the entire dough and stir. As soon as the dough begins to roll into large chunks, the dough is ready.

Wrap the dough with cling film and refrigerate for at least an hour.

While the dough is cooling, prepare the cherry cake filling.

How to make cherry pie filling?

If you will use frozen cherries to make a pie, you must first defrost them in the refrigerator.

Along with the juice that came out after defrosting, place the cherries on a low heat, add sugar and cinnamon.

Sprinkle fresh cherries with sugar, cinnamon and place on low heat.

Cook the cherries over low heat until the sugar melts and the juice comes out of the cherry.

Add starch to the cherry and stir until it dissolves. After adding the starch to the filling, do not let the filling boil. Boil the filling for 2-3 minutes after adding the starch. When you see that the mixture has thickened noticeably, remove the filling from the heat.

Divide the dough into 2 parts and roll out into 2 layers.

CHERRY SAND PIE - 7 COOKING RECIPES

Cherry sand cake is a real summer treat for all ages. We offer several options for its preparation.

Grated shortbread cherry pie

For shortcrust pastry:

margarine / butter - 130-150 gr;
eggs - 2 units;
sugar - ½ tbsp. l .;
flour - 3 stack.;
baking powder - portioned sachet.

Filling and decoration for the cake:

cherry - 2 stack.;
sugar - 2 tablespoons. l .;
powdered sugar.

Shortcrust pastry is very easy to prepare: you just need to manually mix all the ingredients so that you get a tight, porous circle. We divide it into two parts, one should be smaller. We put the smaller part in the freezer for a quarter of an hour - this will be enough for it to freeze and rub easily in the future.

Part of the dough, which we put more in a mold, sprinkled with breading, flour or covered with parchment.

Wash the cherries well, extract the seeds from the berries. We spread them on the base in the form, sprinkle with sugar and rub with frozen dough. We bake the pie in preheated to 200 degrees. oven for half an hour. Sprinkle with powder before serving.

How to cook with meringue?

Shortcrust pastry cherry pie will turn out 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;
post oil - 50 gr;
vanilla sugar - ½ portion bag;
cherry - 200 gr.

In advance, leave the oil at room temperature to warm up a little, and divide the eggs into a protein and yolk part. Put the whites in the cold - chilled whites are used for the meringue, they whip better.

First of all, prepare the dough: cut the butter into cubes, sow flour and baking powder on top, add sugar. Rub it well by hand. At the end, add 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. Roll out the rest of the dough and put it in a form covered with parchment. We make small bumpers around the edges. We bake the base for twenty minutes at 180 degrees. Let it cool down.

While the base is cooling, beat the whites into a stable foam in a convenient way - with a mixer or a whisk. When the foam becomes very dense, not flowing, gradually add both types of sugar, without stopping whipping. Pour the oil in a thin stream, while the 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 the baked base, evenly distributing it over the entire surface.

My cherries, leave in a colander for a few minutes, remove the seeds and evenly spread them over the meringue surface. If frozen berries are used, they do not need to be completely defrosted. On top, rub the entire filling with chilled dough. We bake at 180 degrees. within 35-40 minutes. Cut into squares and serve.

With the addition of cottage cheese

Open pie with curd and cherry filling is a delicate dessert that will be appreciated by family and friends.

2 eggs for the dough and 2 for the filling;
3 tbsp. l. sugar for the dough and 120 g for the filling;
100 gr plums. oils;
2 tsp baking powder;
300 gr flour;
packaging of curd cream;
300 gr pitted cherry berries;
500 grams of granular cottage cheese;
stack. sour cream.

Rinse the berries in advance.

Grind butter and sugar, then add eggs, mix again.

After sifting the flour together with baking powder, mix well.

Lightly grease the form with butter, spread the dough along the bottom and form the sides to a height of 2-3 cm.

Combine all dairy products in one bowl, beat in eggs, add sugar. Work well with a blender. Spread the mass of cottage cheese on the base, spread the berries evenly on top.

Bake at 180 degrees. 50 minutes. Then let it cool, and only then remove it from the mold.

Shortcrust Pie with Cherry and Sour Cream

Dough:

drain. oil - 150 gr;
flour - 300 gr;
baking powder - 1 tsp;
sugar - 100 gr;
salt - a third of a tsp;
egg;
sour cream - 1 table. l.

Filling:

sour cream - 400 ml;
eggs - 2 units;
sugar - 4 tablespoons. l .;
starch - 2 tablespoons. l .;
pitted cherries - 1.5 cups

As in the previous recipes, the components of the dough must be ground until smooth. Eggs and sour cream are added at the end. The result is a steep but soft dough that easily forms into a lump. Roll the round lump into a layer, and put it in a mold. Cool the base in the mold for 20 minutes.

In the meantime, we are preparing the filling: everything that is needed for the filling (except for the berries) is thoroughly mixed with a whisk until smooth. This will create a creamy liquid foundation. Pour it into a mold, lay out the berries on top.

Bake at 170-180 degrees for 45 minutes. Next, he needs to cool down right in the mold, then send it to the refrigerator for at least an hour so that the sour cream pouring solidifies. Then you can remove from the mold, cut into pieces and serve.

Canadian recipe

Shortcrust pastry:

drain. oil - 150 gr;
sugar - 2 tablespoons. l .;
yolk - 3;
salt (pinch);
baking powder - 1 tsp;
flour - 2 stack.

Filling:

cherry - 500 gr;
starch - 1 tbsp. l .;
sugar - 2 tablespoons. l.

Meringue:

egg whites - 3;
sugar - ⅔ stack.

First of all, we prepare shortcrust pastry, grinding dry ingredients with butter into crumbs. Then mix with the yolks. It turns out a shortbread dough, similar to the previous options. We lay out the base in the form, form the sides.

Mix the cherries with sugar and place them on the base. We send to bake a little in the oven at 190 degrees, for 15 minutes.

A few minutes before the end of baking the base and berries, we take up the meringue. First, beat the whites, then add sugar and beat the mass until stable peaks. Spread the meringue over the berries. We tighten the temperature to 150 degrees. and send the cake for another 15 minutes. The meringue will brown. Leave after turning off the heat for another 10 minutes, then remove from the oven, then from the mold.

Viennese shortcake with cherries

cherry - 500 gr;
drain. oil - 180 gr;
flour - 200-230 gr;
sugar - 140-180 gr (if you want to get a sweeter cake, you can take a larger component);
eggs - 1;
baking powder, salt (pinch);
vanilla extract - 2-3 drops;
almond flakes / crushed nuts - 2 tablespoons. l.

Beat eggs, butter and sugar together. After adding sifted flour, baking powder and salt, pour in the extract. Knead the dough.

Grease the mold with oil. Sprinkle with almond flakes or crushed walnuts if desired. Spread the dough in an even layer. Spread the washed cherries on top, slightly dipping the berries into the dough. Bake for half an hour at 180-190 degrees.

Open jelly cake

A simple and delicious open cake based on shortcrust pastry with a jelly filling takes literally about an hour to cook. As a basis, you can use any description of the test from the above recipes. It is cooled in a refrigerator before use.

For the filling use:

15 grams of jelly;
50 grams of cold water;
cherry - 400 gr;
sugar - 3 tablespoons. 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.

In the meantime, prepare the filling. Pour the jelly with water, mix a little and set aside for a while.

Put the berries in a small metal bowl and place in a water bath. Add sugar and stir. When the berries start to juice and boil, stir and boil for a few minutes. Transfer the berries to a colander to drain the juice into a separate bowl. Transfer the swollen gelatin into the resulting cherry juice and dilute until it is completely dissolved.

Distribute the berries evenly over the cooled base, pour in the jelly and send to the refrigerator to freeze.

This recipe for a cherry pie made from shortcrust pastry was shared with me by Katyusha, a regular reader of the site - this is the kind of pie that her household loves very much! We decided to try it. We love pastries with cherries, and have already tried many recipes: from the simplest sponge cake - white and chocolate, and quick puffs with cherries - to tempting Cherry with Cream cakes and chocolate-biscuit rolls. But this option, where the berries are baked in a delicate sour cream filling, is the first time I try. In terms of its composition, the pie seemed to me similar to the apple Tsvetaevsky - there is also sour cream filling with fruit in a sand base, only instead of cherries - apples.

I invite you to join and try with us the pie, which in the original source - on the website Chef.com.ua - is called very interestingly - cherry! Yes, yes, not cherry, but exactly like this :)

Ingredients:

For shape 24-26 cm
For shortcrust pastry:

200 g butter;
1 medium egg;
3 tablespoons of sugar;
A pinch of salt;
On the tip of a teaspoon vanillin;
300-350 g of wheat flour.

About 2-2 and 1/3 rounded cups; in a 200-gram glass, 130 g of flour is placed flush with the edges, and if with a slide, then 150-160 g. The exact amount depends on the flour, the size of the eggs.

For the cherry-sour cream filling:

400-500 g pitted cherries, fresh or frozen;
200 ml sour cream;
2 eggs;
100 g sugar (half a cup);
2 tablespoons of corn starch or potato starch
Vanillin on the tip of a knife or a packet of vanilla sugar.

How to bake:

Let's prepare the cherries. If frozen - put in a colander to defrost to thaw and drain the juice. If fresh - wash, peel and also put in a colander. Too juicy berries can wet the shortcrust, and even when cooked, it may seem unbaked. So let the juice drain - don't pour it out, you can cook a delicious cherry compote from it and serve it with the pie!

Let's prepare shortbread dough. Sift flour into a bowl - not all at once, but two glasses; then, if necessary, it will be possible to add. Add salt, sugar, vanillin and butter, lightly softened and diced.

Grind everything into butter-flour crumbs, drive in an egg and quickly knead the dough.

It is not recommended to knead the shortbread dough for a long time, since the butter, warming up from the warmth of the hands, melts - as a result, the dough becomes sticky and more flour is required. And if you overdo it with it, the finished cake will be tough. But we want a crumbly one! Therefore, we do not especially knead: we quickly collect into a lump, and it's done. If the flour is still not enough - this happens if the flour is very finely ground or low moisture - add a little to get a soft dough that does not stick to your hands. We wrap it in a bag and put it in the refrigerator for 20-30 minutes.

Let's prepare the form - it will be more convenient to get the pie out of the split one, - tightening the bottom in a circle of parchment and slightly greasing the paper and the walls of the form with oil.

Preheat the oven to 180C.

Put the chilled dough in a mold and, pressing it with your hands, distribute it in an even layer. We form a cake with sides 2.5-3 cm high; the thickness of the cake depends on the size of the mold - about 0.5-0.7 cm.

Having pricked the cake with a fork, so as not to swell, put the form in the oven on a medium level and bake for about 15 minutes - until light golden and half cooked.

In the meantime, we do the filling: by combining eggs and sour cream ...

Add sugar, vanillin, starch ...

And beat everything with a whisk until smooth.

And here the cake is partially baked. If you immediately spread the berries and the filling on a raw crust, it may not bake properly, so you need to first bake the sand base a little bit separately. If the cake does become embossed, like the surface of a desert with sand dunes, do not worry. Once again, pierce that area with a fork or knife and gently press the dough to the bottom of the mold - not with your hand, of course, so as not to burn yourself, but with a spoon or an oven mitt. Of course, this number passes if the dough has not yet set completely, and is still soft. But this is how it should be, because we are not yet baking the cake until it is ready - the pouring also takes time to bake.

So, having taken out the form, sprinkle the cherries over the cake, first squeezing the juice out of them by hand (in a saucepan or plate - onto the compote).

We will crush the cherries with sugar.

And on top, carefully (preferably from a spoon, so that the evenly laid out cherries do not float away), fill the berries with sour cream filling.

We return the pie to the oven and bake for another 20-30 minutes. It is ready when the edges of the cake become ruddy-golden, and the filling seizes and hardens. Its consistency will change from liquid to casserole-like. If you see that the cake already wants to "tan" to brown, and the middle is shaking like jelly - reduce the heat to 160C and continue baking. You can put a frying pan with water on the bottom of the oven - it will not let the cake bake (and overexposed shortbread dough cracks when cutting) or burn.

Let the finished cake cool slightly in the form so as not to break the hot cake. Then, carefully opening the form, we move the pie onto the dish, slipping the dishes under the bottom of the cake and moving it to the side.

Here is our pie flaunts on a platter!

You can try! We cut the cherry-sour cream pie into portions and taste.

Best cherry pie recipes

shortbread cherry pie

1 hour

320 kcal

5 /5 (1 )

Cherry baked goods- one of the simplest and most successful. This berry is very useful, it gives beautiful color and exquisite taste to confectionery. Pie with cherries made from shortcrust pastry has more than one cooking recipe, but they are all light and simple, which means that even an inexperienced housewife can do it.

The classic version of making a shortcrust cake with cherries

Kitchen appliances

a food processor, mixer or blender (you can do it with a kneading spatula);
round baking dish;
oven.

Ingredients

For the test:

For filling:

How to choose the right ingredients

When choosing ingredients, pay attention to shelf life and production dates of perishable foods. The butter and eggs for the dough must be fresh.
For the filling, give preference to fresh large cherries. The sweetness of the cherry is not decisive: cherries that are too sour can be flavored with sugar.
If you are against sugar, then the natural cherry flavor will go well with coffee with cream or tea with lemon.

Step-by-step recipe for cherry shortcrust cake

Stage 1: prepare shortcrust pastry - the base of the pie.

If you or your family members are vegetarian or fasting at the moment, you can make the base of the pie without butter and eggs, just bake.

Stage 2: prepare the cherry filling.

Video recipe for making cherry pie from shortcrust pastry

In a short video you will see the whole process of creating a delicious and simple cherry dessert on shortcrust pastry.

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2017-07-05T10: 40: 17.000Z

How to decorate the cake

This cake is beautiful on its own without any decorations. Experienced housewives can add beauty to the cake using meringue.
A simpler decoration can be stripes made from shortcrust pastry, laid out on a filling in the form of an infrequent lattice. Lubricate them to make them yellow and shiny. whipped yolk.

To make your cake airy, sift flour before preparing the dough.
The cherry flavor is emphasized by a small amount vanillin in the very base of the dough and cinnamon added to the filling.
Shortcrust pastry rolls out better and is more crumbly cold... Just after kneading, place it in the freezer for 30 minutes or in the refrigerator for about 2 hours.

If you do not have an oven, then you can please your homemade cherry pie in a slow cooker.
Do you want to enjoy dessert with cherries and not bother with the dough at all? This is possible if you buy ready-made puff pastry from the store and make it.

How to properly serve such a cake and with what

In the classic version, this cake has a round shape.
It is served in small slices.
The better you chill the pie before serving, the easier it will be to cut nicely and evenly.
It goes well with the taste of coffee, tea, herbal preparations of a neutral taste (chamomile, lemon balm, mint).

Cherry and meringue shortbread recipe

This version of the cake is not only delicious, but also very beautiful. Of course, its preparation requires some culinary skills. But if you follow the instructions carefully, you will succeed.

Cooking time: 60 minutes.
Servings: 8.

Kitchen appliances

food processor, mixer or blender;
round baking dish;
oven.

Ingredients

For the test:

For filling:

For meringue (Swiss meringue):

Step-by-step recipe for cherry shortcrust cake with meringue

Stage 1: the base of the pie.

Stage 2: filling.

Stage 3: Swiss meringue.

Stage 4: assembling the cake.

Start assembling the pie:

The finished dessert can be sprinkled with a mixture of vanilla sugar and cinnamon on top.

Video recipe for making shortbread cake with cherries and meringues

Life hack how to bake base of shortcrust cake with cherries and meringues so that its bottom does not deform and the sides do not leak, see a short video. You will also see a piping bag attachment that will make your cake irresistible.

Sand pie with cherry filling and meringue

Few would refuse such a cake. Sandy base, thick cherry filling with cinnamon and airy vanilla meringue. Unrealistically delicious! After all, cherry and cinnamon are one of the most pleasant combinations of tastes.

Ingredients:
For the base: 75 gr. softened plums. oil, 75 gr. sugar, 1 egg, 0.5 tsp. baking powder Magic Tree, 150 gr. flour;
For the filling: 500 gr. pitted cherries, 120 gr. sugar, 2 tbsp. cornstarch, 1 tsp. ground cinnamon Magic Tree, 50 ml. water;
For Swiss meringue: 3 squirrels, 180 gr. sugar, vanillin Magic Tree;
Additionally: 1 tsp. cinnamon vanilla sugar Magic Tree, 2 cinnamon sticks

I'll prepare the base. Grind softened butter with sugar. I add the egg and baking powder. Stir in flour and knead soft dough. I send him to the freezer for half an hour.
Then I roll it into a circle with a diameter greater than the diameter of the mold (24 cm) to cover the sides. I transfer the dough to the mold, correct it. I send it to the freezer for 15 minutes.
I crush a piece of parchment for baking, straighten and cover the frozen base with it so that the sides are closed. I pour in peas, beans or rice. I do this so that the base retains its shape during baking.
I send it to the oven for 15 minutes. When the sides are reddened, I take out the weighting agent and the paper and bake it to a light golden color for another 10-15 minutes. I cool the base in the form.

I'll prepare the filling. I keep some of the berries whole, the rest I puree with a blender. I mix mashed potatoes with sugar. I heat it until the sugar dissolves. While stirring, I bring it to a boil. I add whole berries and cook for another minute. I pour in the starch dissolved in water and, constantly stirring, I boil until thick. Cooling down. I chill in the freezer 10 minutes before assembling the pie.

I'll make a meringue. In a heatproof bowl, combine the sugar, vanillin and proteins. I put it in a water bath and beat without a break with a mixer at the highest speed for about 10 minutes until solid peaks and a clear pattern with whisk. I take it off the bathhouse, and beat it a little more with a mixer. I transfer the meringue to a pastry bag with a nozzle.

For shortcrust pastry cherry pie dough, prepare butter. After taking it out of the refrigerator, chop it into pieces, place them in a blender container or other dish in which you cook the dough, and leave for a few minutes to soften. To speed up the process, you can put the butter in the microwave at low power 300-450 for a minute.

Then grind the butter with sugar and vanilla sugar, remember to toss in a pinch of salt.

Add flour, two cups is about 260 grams. Keep in mind that in one glass of 200 ml, 130 g of wheat flour is obtained, not 200! It is most convenient, and even more correct, to prepare shortbread dough using kitchen equipment. Shortcrust pastry is not the kind of dough that loves the warmth of the hands. Use the kneading knives or spatula to stir all the ingredients in the bowl of a blender or food processor.

The dough should look like a crumb. Pour in ice water and use your hands to collect the dough crumbs into one bowl. Further, two options are possible.

First: distribute the dough in the form in which you will bake the cake, i.e. cover the bottom with dough and form the sides.
Second, roll the dough out on baking paper or foil and then transfer the dough cake to the mold along with the surface it was rolled on.

In both versions, the dough needs to be chilled for 20-30 minutes in the refrigerator or 5-10 minutes in the freezer.

Use the time while the dough is cooling to prepare the cherries for the filling. Cherries are used fresh, although you can experiment with thawed ...

You need to tear off the twigs with leaves and remove the seeds. There are special handy tools for removing seeds, and if they are not in your kitchen, use a suitable stick. This can be a sushi stick, the back of a blender whisk, and the like, something in the form of a stick with a diameter of 3-5 mm.

Squeeze the cherry in the palm of your hand, pierce the surface opposite the place where the fruit is attached to the branch with a stick, and then pierce it through. The stick will push the bone out where the twig was. Additionally, you can first mark the entry and exit points of the stick with a knife if you have little experience or you want the cherry to better retain its shape.

For chilled dough, often prick the surface with a fork and place in an oven preheated to 180-200 degrees for about 20-25 minutes. But the baking time still depends on the properties of the oven, so watch and catch the moment when the dough turns golden.

While the dough is in the oven, make the chocolate cream. To do this, heat milk or cream together with butter in the microwave under a hood or on the stove in a saucepan until almost boiling.