Swabian currant pie (red)

Category: Bakery products
Swabian currant pie (red)

Ingredients

wheat flour. 160 g
sugar 125 g-160 g
sl. oil 125 gr.
yolks 3 pcs.
Filling:
proteins 3 pcs.
sugar 125 gr.
starch 2 tsp
Red currants) 0.5KG

Cooking method

  • First, prepare the cake.
  • The dough is kneaded, placed in the refrigerator for half an hour.
  • After the refrigerator - on a baking sheet (or mold), roll out and bake at 180 degrees for 25 minutes.
  • The cake should turn yellow.
  • While the cake is in the oven, make the filling.
  • Beat 3 squirrels as follows, adding 125 gr. sand, 2 teaspoons of starch.
  • When the whites are well beaten, it's time to add 0.5 kg of red currant.
  • Mix everything, put on the cake and again in the oven for 20 minutes. Bake at 150 degrees (so that the meringue is baked and slightly browned).
  • And that's all.
  • I got it low, because I have a large diameter detachable form ... Well, very tasty !!!

Note

When I put the pie in the oven for the second time yesterday, in order for the proteins to grab, I had somewhere around 170 degrees ...

This is delicious!!!

And, as an option - Swabian currant pie in a slow cooker

Crochet
Gasha
Galyunya, I am also going to bake a Swabian today, wandering between the oven and the cartoon. Galyun, where did it taste better for your taste?
Gasha
Crochet, Innul, for me - in the oven ... I love meringues on top of berry filling

PS Only I did not cook it today ... I set it up as a specialist for you ... from antiquity ... Now I bake it in the form of a smaller diameter, it turns out higher, and I decorate it with squirrels beautifully, and not smear it. ..
Crochet
Gasha
Galyunya, risking my life (mine looked at me as an enemy of the people), I turned on the oven and baked a Swabian pie!

🔗

Thank you dear, mine liked it, I think they even forgave me the oven ...
Lakshmi
Gasha!

I baked your cake two times in a row, and I report about it:

1.It took me much more flour than 1 glass - about one and a half 300 ml of a cup + a little more, of course, now the heat is so much that the butter melts more during kneading and takes more flour, but it seems to me that everything is you still have an error ...

2. As for me, there is a lot of sugar in the dough. when I baked the second time, I put 80g and it was just that + I also put 80-85 grams in the protein cream and also did not regret it - there was a slight sourness from the berries, and the cream was sweet

but in general everyone liked the cake. we will bake more, especially now, while there are a lot of berries - the filling can be changed
Gasha
Lakshmi, no, there is no mistake in the recipe. This recipe has been proven over the years. I bake both in the oven and in a slow cooker. And I even use this dough for baskets. I have a glass of 250 ml. Flour can be different - moisture is different ... That's why you had to add flour to the dough.
Lisss's
everyone has such beautiful pies - and mine is delicious !!!

Galyun, thank you for the recipe! very tasty pie turns out

I'm sorry for the quality of the photo - I don't have a camera, I had to take pictures with my mobile ..

Swabian currant pie (red)

and he just came in handy in my household! firstly, the freezer is stuffed with frozen currants, we are not very good at it .. secondly, there was protein custard from yesterday's cake (sorry, it's green - from the leaves) - so I drew squiggles on top of it ..

so the fate of the currant is determined; you can eat it in this pie, and now you will have to save too

Galyun, take the plus sign !!
Omela
Quote: Lisss's

everyone has such beautiful pies - and mine is delicious !!!
In-in and I have the same story !!!! Delicious is not the right word !!! Delicious !!! The husband said - cake !!Hashikyou Swabian currant pie (red)
metel_007
Very appetizing cake. Tell me, how can you replace red currants? In the arsenal there is black currant, plum, cherry, sweet cherry, strawberry, apricot ... Like everything.
Omela
metel_007 , so I just did it with black currant !!!
Lisss's
metel_007, I did it with black currant, it is very tasty, but as for me, you can do something a little less sour, it will also be super I will try cherries next time
Nataly_rz
metel_007, and in the summer, be sure to do it with red currants, after all, this option is the most successful for my taste
Gasha
metel_007, you can use any sour berry. Apricots, strawberries and cherries are not suitable. The whole relish of the pie is that with a sweet substrate - a shortbread cake, and with a sweet top - meringue - there is a sour filling inside
St_Lana
Gasha, I'm reporting. I baked the cake twice and today another third is shining (unfortunately I can't attach a photo - the batteries are exhausted). This is something extraordinary. My family is very picky, but they demand and demand it. Red currants have always been stale, but here is such an application. And most importantly, quickly !!!!!!!!!!!! Thank you dear))))))))))
Milda
Girls, I have an eternal question: can I put currants unfrozen?
klila
Milda, I always put unfrozen berries in pies and muffins. Firstly, it is more convenient to mix with proteins or dough. And secondly, while the berries begin to defrost in the oven, the dough is already baked a little and does not absorb moisture from the berries so well.
Aprelevna
Girls, can you make this strawberry pie?
There are no currants yet, but I will have a lot of strawberries on Sunday ...
Milda
Quote: Gasha

metel_007, you can use any sour berry. Apricots, strawberries and cherries are not suitable. The whole relish of the pie is that with a sweet substrate - a shortbread cake, and with a sweet top - meringue - there is a sour filling inside
Rita
Quote: Aprelevna

Girls, can you make this strawberry pie?
There are no currants yet, but I will have a lot of strawberries on Sunday ...
And I would not advise with another berry. Currants have a special aroma that is irreplaceable in this pie. I only bake it with black or red currants! With another berry, it will be a regular cake, which will not make any impression, in my opinion.
Milda
Rita, and if with rhubarb? Have you tried it?
Rita
Quote: Milda

Rita, and if with rhubarb? Have you tried it?
Have not tried. Maybe it will do ... it will just be sour ...
But still, in this case, you should not deviate from the recipe! In my opinion, the whole trick is in currants. This pie is especially tasty the next day, when the juice from the berry flows deeper and soaks the pie.
Rita
Milda, black currant is much juicier than red, so there is a lot of it for this 0.5 kg pie, it is better to take 350 g, otherwise the pie will float.
My people love this pie with black currant.
Milda
Made a pie! Delicious and light! Currants put 300 grams. Not enough. And the sugar was reduced to 100 g in the dough, and the same amount in proteins.
Gashenka, thanks for the recipe!
🔗 🔗
Button
Hello everyone! I made a pie this week, very tasty. Made with black currant, berries were somewhere around 370 gr. It is possible a little less, although there are so many people and tastes. The daughter ate said, "It turned out sour, eat like sour, but your hand still stretches, mixed sour and sweet." A lot depends on the berry. Today at the dacha I scored irgi, what do you think you can do with it?
Moskvichk @
In irga, you need to add a four-string of sour-apple or lemon))
LiudmiLka
Here's what I got today:

Swabian currant pie (red) Swabian currant pie (red)

My husband checked it out, and my daughter and I will try it tomorrow.
I made this cake last year too. I remember that it was very tasty

Kalmykova
I sit, eat ... say goodbye to the waist ...
the Rose
Hello! I also baked this delicious cake, thank you so much for the recipe, very tasty !!!!!
Swabian currant pie (red)
Swabian currant pie (red)
Svetlana051
Please tell me what should be the meringue, like meringue hrsti.
I did it, I don't even know how to describe it, like an airy cream with berries, or something.
I really put 600g of frozen berries, probably too much? but it turned out all the same tasty, even my husband liked it, but he doesn't eat something sweet
Or maybe you need berries on the cake, and proteins on top?
Gasha
Svetlana, it doesn't look like a cream, it crunches on top, inside it looks like a meringue

600 grams of berries is normal ...

Or maybe you need berries on the cake, and proteins on top?

no ... Mix the berries into the whipped egg whites

Pay attention to the baking t-ru
Svetlana051
for some reason, it doesn't crunch, maybe frozen berries - a lot of water?
or put powder instead of sugar,
I honestly never did meringue either, I don't even know the rules of preparation
Gasha
Quote: Svetlana051

for some reason, it doesn't crunch, maybe frozen berries - a lot of water?
Quote: klila

I always put unfrozen berries in pies and muffins. Firstly, it is more convenient to mix with proteins or dough. And secondly, while the berries begin to defrost in the oven, the dough is already baked a little and does not absorb moisture from the berries so well.


Quote: Svetlana051

or put powder instead of sugar,

Powdered sugar is of course better

Quote: Svetlana051

I honestly never did meringue either, I don't even know the rules of preparation

First, the whites are whipped. Beforehand, everything should be chilled - squirrels, a bowl, whisk from the mixer. Begin to beat at low speed, gradually increasing to maximum. Beat until "peaks", that is, until such a state when, when the bowl is turned over, the whole mass remains motionless, while it looks like snow.
When the whites are beaten, add a little icing sugar using a mixer. Turn off the mixer also gradually, going from high speed to low speed. (The whole process of whipping the whites takes about ten minutes for me, but, actually, it depends on the power of the mixer).

Then mix the berries quickly and gently with a spatula from the bottom up, not with a mixer !!!

Merengue is baked at t-re 150-170 degrees until pinkish
Svetlana051
Thank you. I'll try again
nut
Galyunchik, tell me, what shape in diameter is better to take for this quantity of dough? I'm waiting - the dough is at the withers, the currants were urgently bought
Gasha
Quote: nut

Galyunchik, tell me, what shape in diameter is better to take for this quantity of dough? I'm waiting - the dough is at the withers, the currants were urgently bought

Irish, a diameter equal to the diameter of a saucepan of a large multicooker, look

About 23-26 cm I think
nut
Oh, how quickly, Mercy's friend No need to lubricate with anything?
Gasha
Ir, I always put a round rug made of non-stick fabric on the bottom, they don't grease it ... But it depends on what shape you have ... Well, grease it with a thin layer, it won't get any worse
nut
It's too late to drink Borjomi, it is already baking without lubrication 8) I think everything will work out - the form is non-stick
Kalmykova
I put a circle of parchment for baking in the form (I outline the bottom of the form and cut it out), then everything pops up perfectly.
nut
Galyun, I bring you THANK YOU for such a delicious pie: flowers: I put 100g of sugar in the dough and protein - in the dough I am fine (y) But in the cream it is hefty sour, already my face is twisted On Thursday I will bake again - I will throw sugar into the cream at the rate
Gasha
Nut !!! Well, some nerves with you !!! No and no her with a pie !!! And hde a photo ??? !!!

you can take a picture of a pie next to a twisted face !!!
nut
And now I don't have a fotik, only on Thursday my husband will bring it. Today I went to fetch currants for a pie, but I also managed to get black. overcame. buy cherries, I came home, I sit and look at it all and think - "why the heck I'm looking for my own .... adventures", because a full basement of all kinds of jams is worth, spun a cherry compote, and as I finished, I ate a pie - really very tasty, I love such sweet and sour, and it's not scary for a hvigura
Gasha
Irish, in recent days, all I did was bake berry pies, berry baskets, make berry ice cream, and cook clafoutis ... Berries have never been seen this summer !!!

I haven't exhibited ice cream parfait and berry pie with sherry yet ... Too lazy to make any movements - we have +32 But if you need anything - whistle !!!
SanechkaA
Gasha, many thanks from our whole family for a wonderful cake recipe! that's the only thing I got very tasty, but not beautiful wet, apparently I did not hold it in the oven, I tried the meringue - it grabbed, and the berry juice did not have time to absorb, but it had no effect on the taste ... I liked this option even more THANKS!

Swabian currant pie (red)
Gasha
SanechkaA, to your health! A very tasty morsel!
Babushka
Thank you very much for the recipe! Made from frozen red currant. I just added vanillin. Like very much. I made both dough and squirrels on MUM 86. I baked them in a square silicone mold. Respect and gratitude.
Gasha
Babushka, to your health! I am glad that the recipe was to your taste!
Zhivchik
But I just go in and admire the pies. Well, I don't have any blame and that's it ...
Gasha
What do you don’t have?
Zhivchik
Quote: Gasha

What do you don’t have?

Yes porichki (Ukrainian) or red currant (rus).

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