10 sweet and sour currant pies

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Bake shortcrust pastry desserts with milk, kefir and sour cream and combine berries with cottage cheese, apricots, zucchini, gooseberries and meringues.

1. Pie with black currant on sour cream

Ingredients

• 270 g flour;
• 1 tablespoon baking powder
• a pinch of salt;
• 160-200 g sugar;
• 3 eggs;
• 160 g sour cream;
• vegetable oil - for lubrication;
• 200 g of black currant.

Preparation

Set aside 1 teaspoon flour for dusting the berries. Combine the rest with baking powder and salt and sift.

Beat the sugar and eggs separately with a mixer. The mixture should swell and turn white. Add sour cream and stir.

Pour flour into the sour cream mass and mix thoroughly until smooth. Oil a baking dish. A 20 x 20 cm container is ideal. Spread half of the dough over it.

Sprinkle the berries with flour and place half on the dough. Cover them with the remaining dough and place the currants on top.

Bake the cake at 180 ° C for about 40 minutes.

2. Sand pie with red or white currants

Ingredients

• 250-300 g of red or white currants;
• 250 g sugar;
• 1 tablespoon cornstarch
• 250 g flour;
• 1 teaspoon baking powder
• a pinch of salt;
• 150 g butter + for lubrication;
• 1 egg.

Preparation

Pour 100 g of sugar and starch to the currants and mix gently. Separately combine remaining sugar, flour, baking powder and salt.

Add the diced cold butter and egg to the flour mixture and stir. Grease a 20 x 20 cm pan. Spread ⅔ of the dough over the bottom, pressing down with your hands.

Place the berries on top. Roll the remaining dough into a ball and, pinching off small pieces, cover the currants with them.

Place the pie in an oven preheated to 190 ° C for 35–45 minutes.

3. Sand cake with black currant mousse

Ingredients

• 50 g butter;
• 170 g cane sugar;
• 3 eggs;
• 150 g flour;
• 180-200 g of black currant;
• 100 ml hot water;
• 100 ml heavy cream;
• 2 tablespoons of potato starch.

Preparation

Mash softened butter and 50 g sugar. Whisk in 1 egg and stir. Pour flour in portions, stirring thoroughly.

Cover the bottom and walls of a mold with a diameter of 20-25 cm with parchment. Spread the dough over it, forming sides 3-4 cm high. Put in the refrigerator for half an hour.

Whisk currants and hot water with a blender and grind through a fine sieve. Whisk 2 eggs lightly. Combine them with cream, remaining sugar and starch.

Bake the chilled dough at 180 ° C for 15 minutes. Put the filling on the cake and send back to the oven for another 20-30 minutes. Cool the pie and refrigerate for a few hours.

4. Pie with red currants, zucchini and apricots

Ingredients

• 1 zucchini or zucchini (250 g);
• 3 eggs;
• 200 g icing sugar;
• 150 ml of vegetable oil;
• 350 g flour;
• 1 teaspoon cinnamon
• 2½ teaspoon baking powder
• 40 g butter + for lubrication;
• 10 apricots;
• 150 g red currants.

Preparation

Grate the zucchini or zucchini on a coarse grater. Whisk eggs and 160 g of icing sugar. Mix this mixture with zucchini and vegetable oil.

Combine 300 g flour, cinnamon and baking powder. Pour the flour mass into the egg and stir. Grease a baking dish with butter. Cookware 25 x 16 cm is ideal. Place the dough in it.

Cut the apricots in half, remove the seeds and place on the dough, cut down, pressing the fruit inward. Spread the currants in between.

Grind the remaining 50 g of flour, 40 g of cold butter and 40 g of powder into crumbs. Sprinkle on the cake and place it in an oven preheated to 180 ° C for 40 minutes.

5. Eggless sand cake with black currant and curd filling

Ingredients

• 200 g flour + for dusting;
• 1 teaspoon baking powder
• 150 g butter + for lubrication;
• 200 g + 3 tablespoons of sugar;
• 130 g sour cream;
• 400 g of cottage cheese;
• vanilla sugar - to taste;
• 2 tablespoons cornstarch
• 300 g black currant;
• powdered sugar - for decoration.

Preparation

Use a blender or hand to combine the flour, baking powder and diced cold butter into crumbs. Add 100 g sugar and 50 g sour cream and knead the dough. Roll it into a ball, wrap it in plastic and refrigerate for 30 minutes.

Punch the cottage cheese and 100 g of sand with a blender. Add vanilla sugar and remaining sour cream and beat again. Mix the mixture with starch.

Grease with butter and flour on a 20–25 cm diameter pan. Pressing with your hands, spread the dough over the bottom and sides. Place the curd filling and the berries on top. Sprinkle with the remaining sugar.

Bake the cake in an oven preheated to 180 ° C for about 30 minutes. Cool completely and sprinkle with powdered sugar.

6. Pie with white currants, sour cream layer and meringue

Ingredients

• 100 g butter;
• 100 g + 1-2 tablespoons of sugar;
• 5 eggs;
• 260-300 g flour;
• 1 teaspoon baking powder
• 350 g white currant;
• vanilla sugar - to taste;
• cinnamon - to taste;
• 1 tablespoon potato starch
• 150 g sour cream;
• 100 g icing sugar.

Preparation

Grind softened butter with 100 g sugar and 4 egg yolks. Add sifted flour and baking powder and knead to a tight, non-sticky dough.

Roll out the mass and spread it over the bottom and sides of the form with a diameter of 20-25 cm. Put the berries on top and sprinkle them with vanilla sugar and cinnamon.

Combine the remaining sugar and starch. Add 1 whole egg and sour cream and stir until smooth. Pour the mixture over the berries. Bake at 180 ° C for about 30 minutes.

In the meantime, use a mixer to beat the remaining 4 chilled egg whites until firm peaks, adding a little powder.

Put the mixture on the pie and put back in the oven for 20-30 minutes, until the meringue is lightly browned. Cool the cake completely before removing it from the mold.

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7. Closed wicker cake with black currant

Ingredients

• 320 g flour;
• 150-170 g + 2 tablespoons of sugar + for sprinkling;
• ½ teaspoon salt;
• 220 g butter;
• 1 egg;
• 3-4 tablespoons of water;
• 600 g black currant;
• 3 tablespoons cornstarch
• 1 egg yolk;
• 2-3 tablespoons of milk.

Preparation

Combine sifted flour, 2 tablespoons of sugar and salt. Add cold chopped butter and rub into crumbs with your hands.

Pour in beaten egg and ice water and knead the dough. Form a ball out of it, flatten, wrap in plastic and refrigerate for 1 hour.

Then divide the dough in two. One of them should be slightly larger than the other. Put the smaller one in the refrigerator while you cook the rest.

Roll out most of the dough into a layer about ½ cm thick. Place in a mold with a diameter of 26 cm and smooth along the bottom and sides. Refrigerate.

Combine currants, remaining sugar and starch. Roll out the second piece of dough into a layer the same thickness as the first. Cut into strips approximately 2 cm wide.

Place the berry filling in the dough pan. Lightly dampen the edges with water and make a braid out of the strips. Cut off excess dough.

Whisk the egg yolk with milk and brush over the surface of the pie. Sprinkle lightly with sugar. Place in an oven preheated to 190 ° C for 50-60 minutes. Let the baked goods cool completely.

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8. Pie with black currant on kefir

Ingredients

• 2 eggs;
• 200 g sugar;
• 200 ml of kefir;
• 130 ml of vegetable oil + for lubrication;
• 200–250 g flour + for dusting;
• 1½ teaspoon baking powder
• 300 g black currant;
• powdered sugar - for decoration.

Preparation

Beat eggs and sugar with a mixer for 2-3 minutes. Pour in kefir and butter and punch again. Add the sifted flour and baking powder and knead to a thick flowing dough.

Grease a 20–25 cm diameter pan with butter and sprinkle with flour. Put half the dough there, place ½ part of the currant on top. Pour the remaining dough over and toss in the rest of the berries.

Place the cake in an oven preheated to 220 ° C for about 50 minutes. Decorate the cooled baked goods with powdered sugar.

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9. Pie with black currants and walnuts

Ingredients

• 200 g butter;
• 160-200 g sugar;
• vanilla sugar - to taste;
• 3 eggs;
• 200 g flour;
• 1½ teaspoon baking powder
• 200 g of walnuts;
• 200 g black currant;
• powdered sugar - for decoration.

Preparation

Melt the butter, add sugar and put on medium heat. Dissolve the sand, stirring constantly. Remove from heat and cool slightly.

Add vanilla sugar and eggs and whisk until smooth. Sift flour along with baking powder, add to the butter mass and mix thoroughly.

Grind the nuts with a blender or food processor until medium crumbled. Add them and berries to the dough and stir to distribute evenly.

Line the bottom and sides of a tall baking dish with a diameter of 18–20 cm with paper. Place the dough there and place in the preheated 180 ° C oven for about 35 minutes. Decorate the cooled cake with icing sugar.

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10. Pie on milk with red currants and gooseberries

Ingredients

• 130 g butter;
• 170 g + 1 tablespoon of sugar;
• 340 g flour;
• 2 teaspoons baking powder
• vanilla sugar - to taste;
• 2 eggs;
• 180 ml of milk;
• 150-200 g of red currant;
• 100 g gooseberries.

Preparation

Using a blender, grind 30 g of butter, 1 tablespoon of sugar and 40 g of flour into crumbs. Refrigerate the mixture while you cook the dough.

Combine the remaining sifted flour and baking powder. Beat 100 g of softened butter with a mixer separately. Add 170 g of sand and vanilla sugar and beat for 2 minutes.

Without stopping the mixer, add eggs, milk and flour in turn. Line a 26 x 19 cm pan with parchment, lay out the dough and flatten.

Spread the berries on top and sprinkle them with chilled crumbs. Bake the cake for about 45 minutes at 180 ° C.

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