Dough for a mold with a volume of 1.5-1.7 l: ✅Butter - 200 gr ✅Sugar - 160 gr ✅Salt - 2 gr ✅Vanilla extract (optional) - 3 gr ✅Eggs - 3 pcs (~160 gr) ✅Egg yolk - 1 pc. (~20 gr) ✅Sour cream (15% fat) - 120 gr ✅Wheat flour - 165 gr ✅Corn flour - 30 gr ✅Baking powder - 5 gr ✅Blueberry (fresh or frozen) - 120 gr ✅Corn starch - 1 tsp (for frozen berries only) Glaze: ✅Powdered sugar - 50 gr ✅Lemon juice and/or berry puree - 20-30 gr Dough: ❗️All ingredients should be at room temperature 🔅Beat the butter with granulated sugar, salt and vanilla extract via mixer fitted with a paddle attachment on medium speed until combined and lighter in color, about 3-4 minutes 🔅Add the eggs and yolk one at a time, mixing well after each addition until incorporated before adding the next 🔅Add sour cream, mix well 🔅Mix both types of flour and baking powder and sift, add to the butter, mix at low mixer speeds or with a spatula until fully incorporated 🔅Mix frozen berries with corn starch. Glaze: 🔅Mix powdered sugar with lemon juice and/or berry puree until smooth ❗️Berry puree can be made by crushing and rubbing several berries through a sieve ❗️You can only use lemon juice ❗️The liquid may go a little more or a little less, the consistency of the glaze is important - dense, but well flowing. Assembly and baking: 🔅Preheat the oven to 180 C, mode "top-bottom, without fan" 🔅Grease the mold with butter, sprinkle with flour, shake off excess flour 🔅Transfer dough to the mold 🔅Put the berries on top and lightly drown them in the dough 🔅Bake at a temperature of 165-170 C for 50 minutes ❗️Baking time will greatly depend on the material and geometry of the mold 🔅Take the cake out of the oven and cool for 10-15 minutes 🔅Place the cake on a parchment-lined baking sheet and brush generously with the glaze 🔅Bake the cake for another 3 minutes at 180 C, the glaze should not stick to your hands after baking.
Dough for a mold with a volume of 1.5-1.7 l:
✅Butter - 200 gr
✅Sugar - 160 gr
✅Salt - 2 gr
✅Vanilla extract (optional) - 3 gr
✅Eggs - 3 pcs (~160 gr)
✅Egg yolk - 1 pc. (~20 gr)
✅Sour cream (15% fat) - 120 gr
✅Wheat flour - 165 gr
✅Corn flour - 30 gr
✅Baking powder - 5 gr
✅Blueberry (fresh or frozen) - 120 gr
✅Corn starch - 1 tsp (for frozen berries only)
Glaze:
✅Powdered sugar - 50 gr
✅Lemon juice and/or berry puree - 20-30 gr
Dough:
❗️All ingredients should be at room temperature
🔅Beat the butter with granulated sugar, salt and vanilla extract via mixer fitted with a paddle attachment on medium speed until combined and lighter in color, about 3-4 minutes
🔅Add the eggs and yolk one at a time, mixing well after each addition until incorporated before adding the next
🔅Add sour cream, mix well
🔅Mix both types of flour and baking powder and sift, add to the butter, mix at low mixer speeds or with a spatula until fully incorporated
🔅Mix frozen berries with corn starch.
Glaze:
🔅Mix powdered sugar with lemon juice and/or berry puree until smooth
❗️Berry puree can be made by crushing and rubbing several berries through a sieve
❗️You can only use lemon juice
❗️The liquid may go a little more or a little less, the consistency of the glaze is important - dense, but well flowing.
Assembly and baking:
🔅Preheat the oven to 180 C, mode "top-bottom, without fan"
🔅Grease the mold with butter, sprinkle with flour, shake off excess flour
🔅Transfer dough to the mold
🔅Put the berries on top and lightly drown them in the dough
🔅Bake at a temperature of 165-170 C for 50 minutes
❗️Baking time will greatly depend on the material and geometry of the mold
🔅Take the cake out of the oven and cool for 10-15 minutes
🔅Place the cake on a parchment-lined baking sheet and brush generously with the glaze
🔅Bake the cake for another 3 minutes at 180 C, the glaze should not stick to your hands after baking.
так просто и красиво🌀🍬
Кексы удивительный десерт, можно из него сделать красоту ))