Italian Sour Cream Pie

Summary

Total Time	1 hr
Course	Baking
Cuisine	Italian
Servings (Default: 8)

Ingredients

Instructions

Dough preparation:

Separate the whites from the yolks. Sift flour, add baking powder, stir slightly. Put butter at room temperature, a pinch of salt, 50 g of sugar, vanillin in a deep bowl, mix with a blender (mixer) until smooth. Add one yolk one by one and mix with a blender (mixer) until smooth. Gradually, in a couple of tablespoons, add flour and begin to knead the dough in a bowl with a spatula. It turns out a homogeneous non-sticky dough that does not crumble.
Separate 1/3 part from the total mass of the dough, wrap it in a food bag and put it in the freezer. We cover the baking dish with baking paper, make sides of baking paper, about 7 cm. If it is more convenient for you to first roll out the dough (about 0.3 cm thick) and fold the already rolled dough into the mold, do so. I usually knead such dough with my hands and distribute it over the form from the center to the edges of the form. If there is enough dough, we mold the sides (2 cm) from the dough. We remove the form with the dough in the refrigerator for now.

Cooking the filling:

In another deep bowl, add a pinch of salt to the proteins, beat with a blender (mixer) until frothy, little by little, a tablespoon, add sugar and beat each portion of sugar until dissolved in proteins. Add vanillin and cornstarch, beat the protein mass until soft peaks (2-3 minutes). Little by little, a couple of tablespoons, add sour cream and carefully mix each portion of sour cream into the protein mass with a silicone spatula.

Cooking the cake:

We distribute the filling in the form with the dough. We take out the remnants of the dough from the freezer, rub on a coarse grater, distribute the filling over the surface. We bake in an oven preheated to 180 degrees for 40-45 minutes. The exact cooking time depends on the individual characteristics of your oven. The finished cake will rise significantly, and the dough will acquire a pleasant-looking, ruddy light brown crust. We take the cake out of the oven and cool for 20 minutes without cutting until it settles.
Bon Appetit!

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