Pie with plums and whipped sour cream. Shortcake with plums - a delicious treat for home tea drinking

Very juicy, melt-in-your-mouth pie with plums in sour cream filling. Crumbly dough with a hint of cinnamon harmonizes perfectly with the plum. Delicate filling based on sour cream and eggs perfectly complements pastries. The cake is prepared simply and quickly, and the result is always great.

Ingredients

To prepare a pie with cream in the filling, you will need:

For test:

flour - 1.5 cups;

butter or margarine - 200 g;

sugar - 100 g;

cinnamon - 1 tsp;

baking powder for dough - 1 tsp.

For filling:

plum - 300 g;

eggs - 2 pcs.;

sugar - 150 g;

sour cream 15-20% - 200 ml;

starch - 2 tbsp. l.

Cooking steps

Grind everything with your hands, you should get a crumb. Add cinnamon, stir.

Wash the plum, remove the seeds from it.

To prepare the filling, beat eggs with sugar.

Then add sour cream and starch to the mixture of eggs and sugar.

Place the crumble in a baking dish. Lightly tamp.

Put plums on the dough, cover with sour cream filling on top.

Place the prepared pie with plums in an oven heated to 180 degrees and bake for 40-45 minutes. The filling should seize.

Cool the finished pie. It is better to cut into portions completely cooled pastries. Pie with plums and sour cream filling turns out to be the most tender and very tasty.

Bon appetit!

A quick pie with plums and sour cream filling is a pleasure to cook, not to mention the pleasure you get when you eat this pie that melts in your mouth. The cooking process is simple to genius: shortbread dough is kneaded, laid out in a mold, any berry or fruit is distributed on top, and the whole pie is put in the oven. And then the hot cake is poured with sour cream and sugar.

Quick pie with plums and sour cream filling recipe

Recipe Ingredients: Quick Plum Pie

For test:

Flour 1.5 cups-200 gr

Butter 180 gr

Sugar 1 cup-200 gr

Baking powder 10 gr

Salt pinch

For filling:

Plum 500-600 gr (I took a large variety, but any will do)

Sour cream 250-300 gr

Sugar (preferably powdered sugar) 100 gr

Recipe with photo: quick plum pie

1. Turn on the oven, set the temperature to 180 degrees.

2. Rub or beat softened butter with sugar.

3. Break the eggs into the bowl of the mixer and continue to beat until smooth.


4. Next, sift the flour and mix well so that there are no lumps.

5. It turns out not a thick dough.

6. Put the dough into the prepared form. I baked in a silicone mold, I did not have to lubricate it with anything.

7. My plums, divide into halves, removing the seeds.

8. Put the halves of the plums on the dough and put the pie in the preheated oven. Baking time 45-50 minutes at 180 degrees.

9. While the cake is baking, prepare the filling. I ground sugar in a coffee grinder, turning it into powdered sugar. Mix powdered sugar with sour cream, add vanilla, everything is ready. If you use sugar, just beat the sugar with sour cream and vanilla.
10. We take out the cake from the oven.

11. And immediately pour the hot pie with sour cream.

12. Let the cake stand, soak and cool.

We could not stand it and tried to cut the cake while it was still warm.

• Let's make shortbread dough. Sift the flour into a bowl, add the baking powder to it and rub the cold butter (or margarine) here. Grind with hands into crumbs. We make a small depression in the crumb, break the egg into it, add salt and sugar.

• Shake a little with a fork, just so that the sugar gets wet, then it will readily dissolve in the dough itself and after baking there will be no dark grains. Then we knead the dough, it’s not worth kneading for a long time, after all, this is shortbread dough and the butter should not completely melt.
• Wrap the dough in a bag and put it in the refrigerator.

• Let's prepare the sour cream. Add eggs, sugar, vanillin (or vanilla sugar), starch and flour to sour cream. Stir the mixture and the filling is ready, while it is aside.

• Let's prepare the filling. Wash the fruits, dry them, remove the stones and cut them into slices, squares ... as you like. Instead of plums, absolutely any fruit will do: apples, pears, peaches, apricots, any berries ... in general, according to the season and availability.
• We take the dough from the refrigerator, put it in a mold and distribute it with our hands along the bottom of the mold, while forming sides about three cm high. There is no need to grease the mold with anything. The only thing, for safety, the bottom of the form can be covered with baking paper. It is advisable to use a split form or a beautiful cake pan in which you can serve the cake on the table.
• Put prepared fruits (or berries) into an improvised bowl of dough and pour sour cream filling.
• Uneven edges of the sides can be cut off, and pieces of scraps can be “drowned” in the fill.

• We put in a preheated oven and bake for the first 15 minutes at t 190 C. This is so that the bottom of the pie is baked and does not have time to get wet from the fruit and filling. Then we reduce the temperature to t 160-170 C and bake for about 40-45 minutes more. Feel free to open the oven and look at the filling - it should thicken.

• Let the finished cake cool right in the mold, and then remove the side of the mold.
• Sweet and sour combination of plums, sour cream custard and tender shortcrust pastry. Instead of plums, take absolutely any fruit or berries. These pies are similar to cakes and therefore very tasty!

Video recipe

For sand dough:

• Flour - 260 g
• Baking powder - 1 tsp
• Chilled butter (or margarine) - 130 g
• Medium egg - 1 pc.
• Salt - a pinch
• Sugar - 50 g

• Plums (fresh, ripe) - 400-500 g or other fruits or berries

• Sour cream (any fat content) - 200 g *I have 15% fat content
• Eggs - 2 pcs.
• Sugar - 130 g
• Vanillin - 1 g (or vanilla sugar 10 g)
• Any starch - 1 tbsp. * I have corn
• Wheat flour - 1 tbsp.

“And the raspberry plum is hiding in the garden under the shade of a sweet green leaf” - these are lines from Lermontov’s poem, which I had one of my favorites at school.
Right now, while such sweet plums are hiding in all the gardens under the sweet shadow of the leaves, I propose to cook a delicious seasonal pie out of them. It has yeast dough, delicate sour cream filling and sweet and sour plums in the filling.

Ingredients

For test:

• 370 g flour
• 170 ml milk
• 70 sugar
• 5 g dry yeast
• 70 g butter
• a pinch of salt

For filling:

• 200 g sour cream + a little water if the sour cream is thick
• 4 tbsp Sahara

For filling:

• 400-500 g plums.

Step by step recipe

Cooking time: 1 hour

Servings: 8 pcs.

Cuisine: Russian

Note: without taking into account the time for proofing the dough.

1. Heat milk with sugar, a pinch of salt and butter, stirring occasionally. The sugar should dissolve, the butter should melt.

2. Cool the mixture to a slightly warm state, add yeast, mix. Let stand for five minutes to dissolve the yeast.

3. Add flour, knead soft dough. Cover the dough with a towel and leave it for two hours in a warm place. The dough should double in size.

4. Remove the stones from the plums, cut the pulp into slices.

5. Sour cream, if it is thick, slightly dilute with water, add sugar, stir.

6. Grease a detachable form (you can also use a regular one, but it is easier to get such pies from a detachable one) with oil, put the dough into it and distribute it evenly along the bottom, forming small “sides”.

7. Put the plums on the dough, slightly "drown" them in the dough.

8. Pour the pie with sour cream filling, bake at 180 degrees for 50 minutes.

A delicious version of homemade seasonal pastry is a shortbread pie with plums. From the simplest dough, you can create extraordinary delicacies, supplementing the main recipe with whipped proteins, curd mass or sour cream filling - the result will exceed any, even the wildest expectations, if you approach baking creatively and with imagination.

How to make a plum cake from shortcrust pastry?

A shortbread pie with plum is being prepared - fast, tasty and the result will please even not very experienced chefs. The dough is prepared both in the classic version: from three components, and with a more extensive composition, in this case the consistency of the cake will change somewhat, but not for the worse.

1. A delicious pie with plums from shortcrust pastry will turn out if the classic recipe is supplemented with a couple of tablespoons of sour cream, yogurt or yogurt. The cake will be softer, fluffier, but no less crumbly.
2. You can decorate pastries in the classic way from crumbs. It is possible to prepare a tart - an open shortcake with plums. Such a delicacy is supplemented with meringue, cottage cheese - this is the "Royal Cheesecake" or sour cream filling - "Tsvetaevsky Pie".
3. Any shortbread plum cake recipe can be adapted to the multicooker. Grated pies, tarts and turn-overs bake well in the appliance.

Sand cake with fresh plums

Beginning cooks, as a rule, are the first to cook from sand crumbs. And this is a very justified decision - they take the base dough, cool it well, and any fruit will do, the main thing is to remove the stones and dry them after washing. A delicious delicacy will be both warm and chilled the next day.

Ingredients:

• frozen butter - 100 g;
• flour - 2 tbsp.;
• eggs - 2 pcs.;
• sugar (small) - 100 g;
• baking powder - 1 tsp;
• plums - 20 pcs.

Cooking

1. Grate the butter and combine with flour, sugar and baking powder into crumbs.
2. Introduce the eggs, collect in a tight lump, wrap with foil, cool for 40 minutes.
3. Grate on a coarse grater, distribute 2/3 in the form.
4. Put fruit slices, sprinkle with sugar, crush with dough.
5. A shortbread pie with plums is baked for 35 minutes at 190 degrees.

Shortcake with plums and sour cream filling

Pie with plums can be baked according to the famous Tsvetaeva recipe. The most delicate treat will turn out delicious, melting and juicy at the same time. At the end of the baking time, the center of the filling will be a little watery, as it should be, it will seize during the cooling process. You need to cut and serve the delicacy after it has completely cooled.

Ingredients:

• flour - 350 g;
• sour cream 25% - 3 tbsp. l.;
• melted butter - 150 g;
• sugar - 70 g;
• baking powder.

• sour cream 25% - 270 ml;
• egg - 1 pc.;
• sugar (small) - 160 g;
• flour - 2 tbsp. l.;
• vanilla sugar - 1 sachet;
• plums - 15-20 pcs.

Cooking

1. Mix sugar with sour cream, throw flour, baking powder, vanilla.
2. Pour in the oil, knead the dough, spread along the bottom and walls.
3. Lay out the plum slices.
4. Beat eggs with sour cream and sugar.
5. Add flour and vanilla.
6. Pour the filling over the drains, spread well.
7. Bake and plums for 40 minutes at 180 degrees.

Shortcrust pastry plum pie

Incredibly easy to prepare open plum. The base is baked in two stages: first, after distributing the dough in a mold, parchment is placed on it with a load of any legumes and baked for 10 minutes, and then only filled with fruit slices and the time allotted by the recipe is prepared. Considering that the baking will be open, you need to choose dense, beautiful plums in order to carefully lay them out.

Ingredients:

• egg - 1 pc.;
• flour - 1 tbsp.;
• oil - 70 g;
• sugar - 50 g;
• plums - 20 pcs.;
• cane sugar - 1 tbsp. l.

Cooking

1. Combine the butter with flour, beat in the egg, collect a dense om, cool for 20 minutes.
2. Roll out the layer, put it in a mold with sides, cut off the excess dough.
3. Cover the bottom with parchment, pour out the load.
4. Bake for 10 minutes at 220 degrees.
5. Lay beautiful plum slices, sprinkle with brown sugar, bake for 15 minutes at 200 degrees.

Sand cake with plums and cottage cheese

“Royal cheesecake” with fruit addition is a delicious plum cake with shortcrust pastry and cottage cheese. An unusual delicacy is not troublesome to prepare, bakes quickly and looks very impressive on the table. It is better to choose sour plums, it is possible to use cherry plums to balance the sweetness of the curd filling and the base.

Ingredients:

• oil - 100 g;
• flour - 300 g + 2 tbsp. l. in the filling;
• egg - 2 pcs.;
• sugar - 100 g + 100 g for the filling;
• baking powder, vanilla sugar;
• plums - 15 pcs.

Cooking

1. Combine 1 egg with sugar, butter, baking powder.
2. Pour flour, collect a dense lump, put in the cold for 30 minutes.
3. Beat cottage cheese with egg and sugar, throw vanilla, add flour.
4. Grate 2/3 of the dough into the mold, put the plum slices.
5. Pour the curd filling, sprinkle with the remaining crumbs.
6. Bake a short curd pie with plums for 45 minutes at 180 degrees.

Shortcake with plums and meringue

Shortcake with plums and whipped egg whites is the perfect treat with a balanced taste. Fresh base, sour plums and sickly sweet meringue - hit the target! Such a treat will captivate every lover of unusual treats, it will look spectacular on the ceremonial table and, for all its merits, is incredibly easy to prepare.

Ingredients:

• unleavened shortbread dough - 400 g;
• plums - 15 pcs.;
• squirrels - 2 pcs.;
• powdered sugar - 200 g.

Cooking

1. Roll out the dough, put in a form with low sides.
2. Cover with parchment, pour out a load of beans.
3. Bake for 15 minutes at 200 degrees.
4. Cool the base, remove the load.
5. Lay out the plum slices.
6. Beat egg whites with powder until stiff peaks.
7. Spread the meringue nicely over the plums.
8. Bake for 20 minutes at 180 degrees or until the meringue is creamy.

Sand cake with plum jam

Sandy plum cake can also be prepared in the off-season, using prepared pitted jam. If the slices are canned in syrup, it is better not to use the latter, drain it or add 1-2 tsp. starch, so the dough does not get wet during baking. A very appropriate addition, in this version, is a nut mix of crushed kernels.

Ingredients:

• butter - 100 g;
• flour - 2 tbsp.;
• eggs - 2 pcs.;
• sugar - 100 g;
• vanillin, baking powder;
• yogurt - 3 tbsp. l.;
• lemon zest - 1 tbsp. l.;
• plum jam - 1 tbsp.

Cooking

1. Combine sugar with butter and eggs.
2. Throw baking powder and vanilla, add zest and yogurt.
3. Sprinkle flour to knead a dense, not sticky dough.
4. Put most of the dough in a mold with sides, distribute the jam.
5. Decorate with the rest of the dough.
6. Bake for 35 minutes at 200 degrees.

Sand cake with plums in a slow cooker

In a slow cooker, “shifters” are best obtained, and the recipe for shortcake with plums can be easily adapted to the capabilities of the device. It is important not to overheat the syrup so that it does not burn and the filling does not deteriorate. The convection valve must be removed, it is more convenient to get the finished cake using the steamer bowl, turning the finished product onto it.