Rye grandma with berry and sour cream filling (from blueberries, lingonberries or honeysuckle)

Category: Culinary recipes
Rye grandma with berry and sour cream filling (from blueberries, lingonberries or honeysuckle)

Ingredients

Butter 125 g
Sugar 170 g
Eggs 4 things.
Rye flour 200 g
Baking powder 1 tsp slightly riding
Salt pinch
Fill:
Sour cream 20% 250 g
Berries, can be frozen (here blueberries with honeysuckle) 2-2.5 st.
Vanilla sugar optional 1 tsp

Cooking method

  • Rye grandma with berry and sour cream filling (from blueberries, lingonberries or honeysuckle)
  • I have long wanted to cross rye dough with berries, it turned out very tasty, so I am happy to share this recipe, especially the season of various forest berries ahead.
  • The dough here is based on rye charlotte, and the filling is well-known and win-win - whipped sour cream with sugar. The berries indicated in the recipe are suitable here, in my opinion, most of all.
  • Rye grandma with berry and sour cream filling (from blueberries, lingonberries or honeysuckle)Eggs, sugar and butter, all at room temperature (I insist on this), beat in a food processor with a pinch of salt until the sugar is completely dissolved and a fluffy homogeneous mass is achieved. ...
  • Rye grandma with berry and sour cream filling (from blueberries, lingonberries or honeysuckle)If there is no processor, everything is perfectly beaten with the foot from the blender. This is exactly how I did it this time
  • Rye grandma with berry and sour cream filling (from blueberries, lingonberries or honeysuckle)Mix the rye flour with baking powder and quickly knead a fairly thick dough.
  • Rye grandma with berry and sour cream filling (from blueberries, lingonberries or honeysuckle)We spread the dough in a form, greased with butter and sprinkled with breadcrumbs or flour, you can corn.
  • Rye grandma with berry and sour cream filling (from blueberries, lingonberries or honeysuckle)We level the dough with a spatula and set it to bake in an oven preheated to 180 ° C on a medium level.
  • Rye grandma with berry and sour cream filling (from blueberries, lingonberries or honeysuckle)While the base is baking, beat 250 g of sour cream with 50 g of sugar. You can add vanilla sugar for flavor. Wash and dry the berries beforehand.
  • Rye grandma with berry and sour cream filling (from blueberries, lingonberries or honeysuckle)After 10-15 minutes, as soon as the dough grasps in the very center, take out the mold with the dough from the oven, close the oven. We spread a layer of berries on the dough, level them and pour the filling evenly on top with a tablespoon.
  • Rye grandma with berry and sour cream filling (from blueberries, lingonberries or honeysuckle)We put the form back in the oven, reduce the heat to 170 C and bake the cake until tender for about 25-30 minutes. Sour cream should grab well from above and saturate the base a little, but not "tan".
  • Rye grandma with berry and sour cream filling (from blueberries, lingonberries or honeysuckle)
  • The cake should be well cooled and then removed from the mold.

Note

For lovers of rye dough and berry baked goods.
The day after the refrigerator is no less tasty.
I used a mold 26 cm wide, but it narrows significantly towards the base, so I advise you to take the mold wider and put more berries, you can up to three glasses so that the layer of dough is thinner, and the layer of berries is thicker.
Thanks to Alvin and Ksenia D for ideas and their creations.

lu_estrada
Olenka, I am also a big fan of rye and berry baked goods, and how you grit it - you buy one, you get the second for free or two-in-one!
Great recipe, thank you!
Rada-dms
lu_estrada, Lyudochka, take both for this! Moreover, we have not seen each other for a long time!
lady inna
Both I am and I am a fan! The cut is very beautiful, fluffy! Thanks for the recipe, I will definitely try to cook
ANGELINA BLACKmore
Well, wow, rye pastries ... Yes, this turns out to be a royal pyroH ...
Rada-dms, here right in the morning I have pleased. Thank you!!!
Tanyulya
Olya, how beautiful !!!! I don't remember eating something like that or not. Thanks, I must try it somehow.
Zhannptica
Schemer
I baked rye with black currants, they didn't understand mine, but I liked it. I'll probably forget half)) sour cream sauce excites ...
Tumanchik
Ol is a great recipe! Took bookmarks! since last year there are many berries left - you need to use)
Trishka
Olga, what a wonderful recipe, never tasted rye flour with sweet, it should be interesting in taste!
Thanks for taking it!
Rada-dms
Quote: lady inna
Both I am and I am a fan! The cut is very beautiful, fluffy!
To your health, Innochka!




Quote: ANGELINA BLACKmore
Rada-dms, right from the morning I made you happy. Thank you!!!
Natasha, that's why I don't sleep at night! And thank you, try it, it's not very hackneyed!




Quote: Tanyulya
I don't even remember eating something like that or not. Thanks, I must try it somehow.
Tanya, do it, my dear, half of the portion, since the pie turns out to be big. I think you will like it.




Quote: Zhannptica
Schemer
I baked rye with black currants, they did not understand mine, but I liked it. I'll probably forget half)) sour cream sauce excites ...
Hehe! That sour cream filling is good with the listed berries. Make a half and let it taste yours, just do not say that on rye dough.
You know, I can't eat a lot of pastries with pure black currants either, my stomach protests, but I love it as an additive to other berries.
Yunna
I bought rye flour on time. I will cook with currants. Honeysuckle does not grow here. I've never seen her.
Rada-dms
Quote: Tumanchik
Took bookmarks! from last year a lot of berries are left - you need to use)
Irish, thank you for visiting, I'm always glad!
Try it, it's not a bad option, but the berries go a lot. We are saving berries here, and you probably have those blueberries .... I remember how in childhood they were picked by the whole family. Do you have blueberries growing, I don’t remember that?
There is also a super-duper recipe - on shortbread dough, berries are poured with sour cream or cream with sour cream and an egg with sugar, it is with these berries that it turns out incomparably. I have been doing this by eye for a long time, maybe there is something like this on the site.




Quote: Trishka
I have never tried rye flour with sweet, it should be interesting to taste!
An omission! Make, Trishenka, half a portion for the first time, put the dough thinner, so the unusualness of the dough will be less striking for those who have not tried it. And you don't need to make an announcement to yours, just serve it for tea!




Quote: Yunna
I bought rye flour on time. I will cook with currants. Honeysuckle does not grow here. I've never seen her.
In! It turns out that I introduced your purchase! Natasha, I myself only saw her this year, I really liked this berry, more than blueberries and currants, even, but she's not an amateur.
You should have sweet currants, so it will turn out well!
lettohka ttt
Rada-dms, Olenka, as always on top! Original, tasty and healthy! Here's an entertainer!)) The recipe is bookmarked, the berry is ripe! Eh, we are hot ...
Rada-dms
Quote: lettohka ttt
The recipe is in the bookmarks, the berry is very important! Eh, we are hot ...
Eh, in the heat there is no time for baking, I sympathize, hold on there! And here we are warming ourselves from the ovens all June ...
Thank you, Natus, great!
ANGELINA BLACKmore
Quote: Rada-dms
still not very hackneyed!
What kind of "beaten" there?! ............ A masterpiece! Dog-T-nya!
Mnu berries have no NI-KA-KIH ... I'll go to the market, to the grannies. I won't get poorer from two glasses ... but the pleasure will be ... I'm already savoring))
Rada-dms
ANGELINA BLACKmore, well, you first try this "masterpiece", you see, not everyone loves sweet rye! In short, I will look forward to the blueberries ripening for you !!! Although I have it from frozen with a small addition of honeysuckle.
ANGELINA BLACKmore
Quote: Rada-dms
well, you first try this "masterpiece", you see, not everyone likes sweet rye!
A hundred percent is my food. As a plover I love, probably no one loves so much. Even without a test, I know that it will take off pizhazhok))
Rada-dms
ANGELINA BLACKmore, you know, we are similar in tastes! Sometimes I just eat rye crackers with water, and after guests, after cakes and pastries! I just sit and eat rye crackers, wash it down with water, and always from an enamel mug or titanium! :)) A habit from my childhood, when they played war games near Minsk, they imagined themselves in dugouts ...
ANGELINA BLACKmore
And I love these croutons. I always dry out my starter rye. Delicious-ah-ah ...........
Tumanchik
Quote: Rada-dms
We are saving berries here, and you probably have those blueberries ...
oh I do not know. I saw it on the market, but only in the "expensive" department.
very cold this year.my husband was in the forest, on a business trip, he still spoke very little.
Quote: Rada-dms
Do you have blueberries growing, I don’t remember that?
there are in the woods of course
but we are machineless, we go to the market
Quote: Rada-dms
There is also a super-duper recipe - on shortbread dough, berries are poured with sour cream or cream with sour cream and an egg with sugar, it is with these berries that it turns out incomparably.
what are you ???
how are you??
are you near we are now eating such a chocolate current !!! with cherry
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
ANGELINA BLACKmore
Rada-dms, with a victory, with a medal !!! Congratulations!!!
Eh, beloved plover. Justified by merit.
Matilda_81
Olga! Congratulations!!!!!
filirina
Olga, you are, as always, at an unattainable height! What a flight of creative thought and what a performance! Mmmmmmm, I just want to run and cook, cook, cook!
Congratulations, dear, on your victory!
gala10
Olga, dear, with another medal for you! You're doing fine!
Tanyulya
Olchik, with a medal! Clever!
mirtatvik
Rada-dms, with a victory! Heartiest congratulations!
lettohka ttt
Rada-dms, Olga, congratulations on another victory and a medal !!!
Trishka
Rada-dms, Olga from the bottom of my heart congratulations on Myadalka and Victory!
kristina1
Rada-dms, oh, and I missed such beauty, what an airy babentia, thank you, I bookmark it .... and congratulations on your victory, well done ..
Rada-dms
Quote: Chef

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Dear Chief, thank you for the medal and the prize! I didn’t expect it, so it’s doubly nice!




Quote: ANGELINA BLACKmore

Rada-dms, with a victory, with a medal !!! Congratulations!!!
Eh, beloved plover. Justified by merit.
Thank you my dear! What a cool avatar!




Quote: Matilda_81

Olga! Congratulations!!!!!
Gulnarochka! Thank you for your attention and congratulations!




Quote: filirina
Mmmmmmm, I just want to run and cook, cook, cook!
And there is, there is, there is all this with a big spoon ...
Irishek, my dear, thank you for your kind words and faith in me!





Quote: gala10

Olga, dear, with another medal for you! You're doing fine!

Checkmark, thanks, my dear! I will try further!




Quote: Tanyulya

Olchik, with a medal! Clever!
Tanyushik! Thank you! She herself

clever!

!!!




Quote: mirtatvik

Rada-dms, with a victory! Heartiest congratulations!
Tanyusha, thank you! Glad to see you! Your soups are always a bastard!




Quote: lettohka ttt

Rada-dms, Olga, congratulations on another victory and a medal !!!
Quote: Trishka

Rada-dms, Olga from the bottom of my heart congratulations on Myadalka and Victory!
Ksyushenka, Natochka! Thank you for your congratulations! Nice and warm at heart!: Rose:
How can I imagine if this whole orchestra is live, but your voices and energy, that would be some fun! Oh, it's a pity that everything is virtually possible!




Quote: kristina1
what a kick-ass,

Christinochka! Yeah, that's what I am!
Thank you, my dear for such a cool congratulation, she already lifted my mood!




Girls! To everyone who congratulated me in PM, thank you very much for supporting this modest and unassuming, delicious pie!
alba et atra
Olya, congratulations !!!
Wow! I missed such a yummy ...
Rada-dms
alba et atra, thanks for your congratulations, Lenusya! You can't see everything with our craftswomen!
Anatolyevna
Rada-dms, Congratulations on the medal! Very nice!
Rada-dms
Anatolyevna, Tonya, my dear, thank you very much !!
arini
Rada-dms, what do you think, will it work with a sweetener? A very interesting recipe, I want to try baking, but with a minimum of sugar. I have sucralose.
lu_estrada
I live like in the jungle! I haven't received any messages for a couple of years.
Until I accidentally glance at the topic that interests me, I don't recognize something new.
Olenka, how glad I am that such a wonderful pie received a medal, but as a medal it is cool smotritsa!
Congratulations dear !!
arini
I baked a cake from half the dough and with a full filling rate. The berries were frozen, blueberries and raspberries. It turned out delicious! Thank you
Rada-dms
arini, I apologize for not answering right away! And thank you so much for sharing the results!
How did you handle the sweetener? It seems to me that the structure of the test should still be different.
And as for the dough, they did the right thing, there is less dough, and more useful and tasty filling!




Quote: lu_estrada
I live like in the jungle! I haven't received any messages for a couple of years.
Do I want to write you letters?
Thank you, my dear!
arini
Rada-dms, it's okay, no one should be constantly at the computer
I used a sweetener that needs 10 times less sugar. This is probably why the eggs and butter were not beaten so fluffy, but in this cake it is not so critical. It was delicious anyway. For the first time I replaced sugar and was afraid of getting ridiculous. The suspicions were not confirmed and I am glad to feed my husband harmless for a diabetic and at the same time delicious pastries.
Fantik
Rada-dms, a very interesting recipe! I want to try. In the Ingredients, sugar is not specified in the Pouring. And in the description I found that you whipped sour cream with 50 g of sugar. So how much should you put?
And the question about temperature. At the beginning of baking, it is written, medium, and then another 30 minutes - 170. And how much is average?
It's just that I have numbers in my head for sugar baking - 200 large, 160 medium, 130 low. Therefore, it is not clear on which oven. At 220? And then 170? Sour cream with sugar won't burn in half an hour?
nata4a
Rada-dms, thanks, great recipe! Somehow I had not imagined before this sweet pie on rye dough. It turned out great! I made a frozen mixture of blueberries and lingonberries with the addition of fresh strawberries, well, in short, what was found in the house. Now I will refine it to make it perfect for me, that is, the shape is larger, the dough is thinner, the berries are larger.
Rada-dms
Fantik, thanks for the questions!
My oven slows down in the country because of the stress! Very good oven though. That's why everything takes longer to bake. I think you should be guided by your average temperature. If during this time the bottom is baked, then just bake the top. Focus on how you bake cupcakes - the dough here is closer to the cupcake. Do not brown the top. So, lightly bake the berries until soft, and so that the sour cream grabs.
I will add sugar, I checked the recipe a hundred times, apparently, it disappeared after restarting. I've had this more than once! So I apologize!
Sugar should be put on the indicated amount of sour cream exactly 50 g, as indicated in the text.
Fantik
Rada-dms, thanks a lot for the detailed answer!
If the top does not need to be browned, then I will try to "play" with the top heating element turned off. Thank you!
ANGELINA BLACKmore
I baked this miracle PIE))) Yes, yes ... a cake .. I can't call it differently (especially a grandmother)))))
Radochka, as I said, is mine !!! But the wide shape did not happen under the hands, the dough turned out thick, but this did not affect the taste and perception. The berry part was frozen blueberries. My God, how delicious it is !!! Thanks again !!!
Rye grandma with berry and sour cream filling (from blueberries, lingonberries or honeysuckle)
The dough is the most tender. It doesn't even occur to me that it is pure rye
Fantik
Rada-dmsThanks again for the recipe and tips! Very original! I baked today.
Only I didn't bake my grandmother .. I was too smart with the baking temperature. However, the pie was gone in the first half hour after removing from the mold :)))) Delicious!

Rye grandma with berry and sour cream filling (from blueberries, lingonberries or honeysuckle)
ANGELINA BLACKmore
Quote: Fantik
However, the pie was gone in the first half hour.
And I manage with mine - I give it out in portions. So there is still a bit left for breakfast tomorrow))
Tverichanka
Has already baked twice. For the first time, half a portion, and yesterday a full one, since the proportions have diverged over the evening. The first time the filling was blueberry + strawberry. The second is strawberries. For the first time I made fun of a pie with all my heart. Already when I put it in the oven, I read that it is better to make the dough layer thinner. She took it out, and in the absence of another form at hand, I could not think of anything better than putting part of the dough in a muffin mold. These are the most delicious as a result and turned out. Outwardly - like cakes-baskets. They took out very easily from the silicone molds.
And yes, I want to repent, the berries were sour and I mercilessly increased the amount of sand - twice. And I have no regrets. Delicious cakes turned out.
Rada-dms
Quote: ANGELINA BLACKmore
I baked this miracle PIE))) Yes, yes ... a cake .. I can't call it differently (especially a grandmother)))))
Radochka, as I said, is mine !!!
Natasha! It turned out gorgeous! The dough "breathes" directly! Thank you for such a wonderful report, it is very nice that there are like-minded people in their tastes! And I didn't want to exhibit yet, I was afraid they wouldn't understand!





Quote: ANGELINA BLACKmore
And I manage with mine - I give it out in portions.
Now I also began to "highlight" baked goods, including myself!




Quote: Fantik
Too clever with the baking temperature. However, the pie was gone in the first half hour after removing from the mold :)))) Delicious!
Anastasia! Well, this is the most important thing! It looks so simply gorgeous!
If the recipe is hooked, always adjust! Thank you for the report, very beautiful cake without a stretch!





Quote: Tverichanka
And yes, I want to repent, the berries were sour and I mercilessly increased the amount of sand - twice. And I have no regrets. Delicious cakes turned out.
Lenochka! Five for the report! And for the idea to make in the form of muffins - 5 + !!!!!
I take it into service, I also wanted to do it in portions! As for the amount of sugar, everything is correct - an experienced hostess always knows how to adjust the recipe to her conditions and tastes!
Tverichanka
Well, yes, I have a sweet tooth at home, so my husband sometimes even takes offense at me when he is not sweet enough. She says she regretted the sugar. ...

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