Recipe for sour cream as in bakhetla

Tatar cuisine has its roots deep in history. Over the centuries, the cooking traditions and culinary habits of the indigenous population have been formed. Unique living conditions, nature, and surroundings have left their mark on the preparation of desserts. Tatars pay attention to dough and baking; they love and know how to prepare a variety of desserts for tea. Thus, the Tatar “Smetannik” in its traditional variation is a thin layer of dough - shortbread or puff pastry - filled with sweetened sour cream and eggs. Other products are also added: raisins, poppy seeds, dried apricots and fresh fruits. The prototype of such a Tatar dish can be considered the kystyby dish - a flatbread made from unleavened dough filled with porridge, and later - with crushed potatoes. Round pies (belish) were also stuffed with vegetables. Sweet fillings - cottage cheese, dried fruits - were used in pies (gubadiya). Tatar “Smetannik” is, of course, a more modern dish: it does not use rendered lard (sometimes horse lard), as in ancient recipes. However, such a dessert will be a great addition to breakfast or tea with friends. Delicate taste and quick preparation - what a busy housewife needs. Products for national Tatar dishes can be purchased at Bakhetla. Cooking time: approximately 1 hour. Tatar “Smetannik” refers to shortbread-type baked goods.

Smetannik, as in Bakhetla

Of all the existing versions of sour cream, the pie that is made according to the Tatar recipe is considered the most delicious and tender. It is worth noting that until recently, such a flour product was sold exclusively in a supermarket chain called “Bakhetle”. However, today many housewives make the Tatar pie “Smetannik” on their own at home.

As you know, the recipe for such a product does not contain any unusual or hard-to-find products, which is why even a novice cook can prepare it.

Sour cream, as in “Bakhetla”: necessary ingredients for the dough

wheat flour – 260 grams;
full fat milk - one full glass;
chicken egg - one large;
butter - one full spoon;
sunflower oil - two large spoons;
dry yeast - one dessert spoon;
granulated sugar - one full spoon;
table salt - one small spoon;
baking soda - a pinch (quench with lemon juice).

Smetannik, as in “Bakhetla”: the process of kneading dough

To prepare this pie, it is better to use a large enamel bowl. You need to sift 260 grams of wheat flour into a bowl, and then add a little salt, sugar and dry yeast to it. All the elements need to be mixed with a spoon and gradually pour one full glass of full-fat milk into them, and also add one large spoon of softened butter. After this, you need to knead the dough, add baking soda, slaked with lemon juice.

In order for the base to acquire the desired consistency, it is advisable to completely roll it into a ball, place it in a bowl and leave it in a warm place for about sixty to seventy minutes. And at this time you can start preparing the filling.

Sour cream, as in “Bakhetla”: necessary ingredients for filling

full-fat sour cream (at least 30%) - two and a half faceted glasses;
chicken eggs - four pieces;
granulated sugar - seven large full spoons.

Smetannik, as in “Bakhetla”: the process of preparing the filling

To make the pie fluffy, it is very important to thoroughly beat the filling. It is best to use a blender

To do this, break four large eggs into its container, add seven large spoons of sugar and add rich sour cream. All ingredients must be mixed at high speed to obtain a fluffy, homogeneous creamy mass.

Sour cream “Bakhetle”: forming a pie

To bake such a dish, it is best to take a round glass dish intended for the oven. However, if you don’t have one, you can use a simple frying pan.

The mold must be greased with oil, put a round rolled out layer of dough there (so that the edges hang down by about two centimeters), and then pour in all the creamy filling and beautifully wrap the remaining sides.

Heat treatment and proper serving of the pie to the table

Tatar sour cream takes about forty minutes to prepare. After it is baked, it should be removed from the mold, cut into portions and served for lunch or dinner along with hot tea and any jam.

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Tatar sour cream

An exquisite confectionery product with an unearthly and unusually delicate taste, in comparison with a simple classic sour cream made according to the recipe. Everyone should experience this magic of taste. An excellent option for a family dinner with friends and family.

Grocery list:

Flour – 3 cups;
Egg – 1 pc.;
Sugar – 1.5 tbsp. l.;
Milk – 1 glass;
Yeast (fast-acting) – 1 tsp;
Vegetable oil – 2 tbsp. l.;
A pinch of salt.

For the cream with which we will pour the pie, you will need full-fat sour cream, preferably 30% - 2.5 cups, or less, sugar - 125 grams and 4 eggs.

Tatar sour cream: step-by-step recipe with photos

Recipe:

In a special bowl, mix flour, sugar, yeast and salt. After this, you will need to pour in the heated milk, then add the butter and mix everything thoroughly. Add the egg and knead the dough to a thick consistency. Leave the resulting mass for a while in a dark place, preferably covered with a napkin.

At this time, it is necessary to prepare the creamy mass in parallel. First, you will need to beat the eggs with sugar using a mixer and add sour cream to them. The consistency should be fairly homogeneous without any sugar crystals. After the dough has rested for a while, it needs to be rolled out with room for vertical sides.

The next important step will be placing the mass in a pre-prepared and oiled form. Be sure to make edges around the edges and then pour in sour cream. Bake in the oven for 45 minutes at a temperature of 190 degrees. Remove the finished cake from the oven, cool it in a cool place and sprinkle with powdered sugar and chocolate chips.

Sour cream with raisins in Tatar style

Add a few raisins to your favorite recipe - and here you have a new original dish. Sour cream turns out to be very harmonious in taste. It is best to use white varieties of raisins, and before cooking, steam the berries and roll them in flour.

Ingredients:

For the test:

7 grams dry yeast
250 milliliters milk
70 grams melted butter
45 grams of sugar
zest from half a lemon
420 grams flour
a pinch of salt

For filling:

500 grams of sour cream 25% fat
6 tablespoons sugar (80 grams)
4 eggs
10 grams vanilla sugar
70 grams of raisins

Cooking method

Dissolve the yeast in warm milk, combine all the bulk ingredients: flour, salt and sugar. Pour milk and yeast into this mixture and mix well. Add melted butter and zest from half a lemon. Knead the dough thoroughly for a couple of minutes - it should become soft and slightly sticky. Turn the mixture out onto a floured work surface and form the dough into a ball. Grease a deep bowl with olive oil and transfer the mass into it, cover with film and leave it at room temperature for one and a half to two hours - let it double in volume. Then place the bowl of dough in the refrigerator for 8 hours. 3 hours before the start of the intended baking, remove the dough from the refrigerator and let it warm up.

The recipe has come to the second stage - preparing the filling for the pie. Pre-soak and rinse the poppy seeds. Mix sugar with eggs, add sour cream and raisins, mix thoroughly. Roll out the finished dough into a cake slightly larger than the diameter of the mold, lay it out and cut the edges at intervals of 2 centimeters. Then bend every second “clove” slightly inward. Pour the filling onto the dough and bake at 180 degrees for about 30-40 minutes. Tatar pie is checked for readiness in this way: when lightly shaking, the center should sway. Remove the sour cream from the oven and cool well, or best of all, leave it in the refrigerator overnight. Bon appetit!

Recipe #2

Use ready-made puff pastry. Defrost it, but not completely.
Roll out into a circle slightly larger than the diameter of the baking dish.
Place in an oiled mold and make the sides slightly higher than the mold (at least 3 centimeters).
Pour in the sour cream filling. Pour into the center so that it spreads towards the sides of the cake.
Smooth the surface with a spatula. To prevent the filling from sticking to the spatula, moisten it with water before using.
Bake the Smetannik pie at 180 degrees for about 15 minutes. Then, when the filling on top is already slightly browned, cover the product with foil and bake for another 20 minutes. The filling should increase in volume, cover with a thick crust and brown well.
To decorate Smetannika, use non-watery berries or fruits. Hard pears, strawberries, raspberries, blackberries, and peaches are best suited. Cut the sweet fruits and place them in the still unset filling 5–10 minutes before the end of cooking, as if drowning them a little. Sour berries can be lightly sprinkled with sugar, allowed to drain excess juice and placed on a fully prepared dessert.

We recommend: Video: Smetannik cake from Olga Matvey

How to cook sour cream according to all the rules

To get a cake reminiscent of childhood, you need to follow the advice of experts. In most cases, the dessert is successful, but you should still familiarize yourself with some rules in advance.

You don’t need to pour a lot of flour into the dough; it is advisable to let the mixture stand for 10 minutes;
The baking dish must have sides and a thick bottom;
During the cooking process, it is forbidden to open the oven door, the dough will lose its airiness and settle;
the choice of sour cream must be taken responsibly; it must be rich and fresh;
sour cream should be used chilled, this will allow it to retain its shape when whipped;
· If low-fat dairy products were used, you can use a thickener or gelatin.

Sour cream is enjoyed by both adults and children. An amazing dish that you simply cannot refuse. An excellent option for a holiday table, everyone will want to try a piece. Thanks to imagination and creative ideas, you can create your own recipe for Tatar sour cream.

https://youtube.com/watch?v=bJtAreZTri4%3Ffeature%3Doembed

How to make Smetannik Tatar pie

Step 1
Sift flour into a bowl. Add sugar, salt, a pinch of soda and yeast. Mix thoroughly and pour in the milk and butter, add the egg. Mix the dough. Roll it into a ball and leave it in a warm place for an hour.

Sift flour into a bowl. Add sugar, salt, a pinch of soda and yeast. Mix thoroughly and pour in the milk and butter, add the egg. Mix the dough. Roll it into a ball and leave it in a warm place for an hour.

Step 2

Now, according to the recipe for “Smetannik Tatar”, let’s prepare the filling. Lightly beat eggs with sugar. Gradually add sour cream and beat with a mixer until a homogeneous consistency is formed.

Step 3

Grease the baking dish with butter. Divide the dough into two parts. Roll it out into a circle shape. Place in the mold, the edges should hang slightly from the mold. Pour the filling, cover with a second sheet of dough, pinch the edges. Bake the pie in the oven at 200 degrees. Approximate baking time is 40 minutes.

Step 4

Quite often this pie is made open. That is, you only need to roll out one layer of dough, and then fold the edges a little over the filling.

Homemade sour cream cake with condensed milk

Sour cream cake with condensed milk is a festive version of the sour cream pie beloved by many. The sour cream based cakes are well soaked, and the cake turns out very juicy, with a rich milky taste. In addition, this is one of the simplest cakes that even a novice housewife can handle!

Portions: 8

Cooking time: 45 min.

Ingredients:

Condensed milk – 1 pc.
Sour cream – 250 ml.
Flour – 500 gr.
Egg – 2 pcs.
Sugar – 1 tbsp.
Cocoa – 4 tbsp. l.
Soda – 0.5 tsp.
Chocolate glaze - optional

Cooking process:

Place the sour cream in a deep bowl and stir the soda in it.
In another container, lightly beat the eggs along with 2 tablespoons of cocoa, sugar and half a can of condensed milk. And then add flour and sour cream.
Knead the dough and divide the resulting mass into equal parts.
Pour part of the dough into a baking dish, having previously greased it with oil. Check readiness with a toothpick. We also bake the second cake layer.
the package of butter at room temperature. And beat it together with condensed milk and the remaining cocoa until smooth.
Cool the finished cakes a little, then coat them generously with cream and decorate the top with glaze.
Place the cake in the refrigerator to soak for about an hour.

Grandma's sour cream cake

preparation: 10 minutes

cooking time: 40 minutes

total time: 50 minutes

Grandma's sour cream bakhetle cake recipe Sometimes you want to please yourself and your loved ones with delicious pastries. But sometimes we are too lazy to delve into it, if the recipe is very complex, sometimes we don’t have the necessary ingredients on hand or we just don’t have enough time, and we put it off on the back burner.

Therefore, today I will tell you about sour cream bakhetle cake, which is very easy to prepare, prepared from products that are always on hand. And most importantly, grandma’s sour cream cake is very tasty and once you make it you want to make it again and again.

Sugar – 300g.
Sour cream – 600g.
Flour – 400g.
Egg - 4 pcs.
Baking powder – 1 teaspoon
Vegetable oil – 2 tbsp.

Beat 200g. sugar with eggs and add 400g. sour cream. Beat well again with a mixer.
Add flour with baking powder and beat again.
Place in a preheated oven to bake at 190 degrees. The cakes bake very quickly in 15 minutes.
Preparing cream for sour cream. We take 200g. sour cream and beat with 100g. Sahara.
When the cakes are baked, let them cool slightly and coat each cake with cream.
It is advisable to bake 4 cakes.
If desired, you can decorate with chocolate glaze. To do this, melt the chocolate in a water bath and use a pastry syringe to make strips.
We put Grandma’s cake in the refrigerator to soak for a couple of hours. Enjoy your tea.

Grandma's sour cream bakhetle cake will become much tastier if you leave it overnight for complete soaking.

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Category:

Compound

For the test:

Flour – 1 cup
Milk – ½ cup
Egg – 1 pc.
Butter – 10-15 g
Sunflower oil – 1 tbsp. spoon
Dry yeast – 1 teaspoon
Sugar – 2 tbsp. spoons
Salt – 1/3 teaspoon
Quick soda – 1/3 teaspoon

For filling:

Sour cream (20-30%) – 500 g
Granulated sugar – 6-7 tbsp. spoons
Eggs – 4 pcs.

Preparation:

Prepare the dough. To do this, combine all the dry ingredients in a deep container, namely flour, yeast, sugar, salt and soda. It is better to sift the flour through a sieve so that the finished product is more airy.

Add milk, egg, butter and sunflower oil to this. Preheat the milk until slightly warm. Melt the butter in a saucepan and cool slightly. Beat the egg in a separate container first. Knead the elastic dough by first mixing all the ingredients with a large spoon and then kneading with your hands. If the dough sticks to your hands, add a little extra flour to it. The dough must be kneaded for no more than 5 minutes.

Place the finished dough in a warm place for 1 hour so that it rises, and at this time make the filling. Combine eggs with sugar and beat lightly.

Add sour cream to the egg-sugar mixture and lightly beat again until you get a homogeneous consistency.

Cover the bottom of the baking dish with baking paper and grease the edges with butter. It is most convenient to bake such a pie in a springform pan. The edges of the mold are not covered with baking paper, because the dough is yeast and will rise during cooking, and the paper will interfere with it.

Roll out the risen dough into a round layer on a floured table using a rolling pin.

Place the dough in the baking pan, forming sides.

Pour sour cream filling into the center of the pie.

Preheat the oven to 180 degrees and bake sour cream for 40-50 minutes.

When the pie is ready, the dough should be browned and take on an appetizing golden appearance.

Please note that the center of the finished cake may not harden completely, this is absolutely normal. Place the slightly cooled pie in the refrigerator for 3-4 hours, or better yet overnight, where it will finally set and the center will acquire the desired consistency.

The delicious sour cream pie is ready, serve it to the table.

Enjoy your tea!

Below you can watch a funny video:

//www.youtube.com/embed/ttHlLH1cEQY

Interesting recipes:

Pie with cottage cheese and berries

A simple recipe for cottage cheese casserole

Step-by-step recipe for shortbread sour cream

Shortbread sour cream is an incredibly delicious homemade cake with a rich vanilla aroma. The soft crumbly base and filling with a light creamy aroma simply melt in your mouth. Shortbread sour cream will be a great reason to get the whole family together for a festive tea party!

Portions: 8

Cooking time:

Ingredients: 1 hour 20 min.

Butter – 200 gr.
Egg – 1 pc.
Flour – 300 gr.
Sugar – 0.5 tbsp.
Baking powder – 1.5 tsp.

Sour cream – 500 gr.
Egg - 4 pcs.
Vanilla sugar – 7 tbsp. l.
Vanillin – 3 gr.

Cooking process:

Grate the butter for the dough on a coarse grater and mix granulated sugar into the resulting curls. Then add the chicken egg, baking powder and flour, specially sifted through a sieve. Mix everything thoroughly into a homogeneous mass.
Knead the dough and roll it out with a rolling pin into a shape suitable in size for the dish in which we will bake the pie.
We place parchment on the bottom, and then the dough, folding the edges over the sides so that the filling does not leak out.
For the filling, mix all the necessary ingredients in one container. Beat the finished mixture with a mixer.
Pour the prepared filling into a baking dish and place in the oven. After about 50 min. Check readiness with a toothpick. Take it out and let it cool slightly.

Tatar-style sour cream with poppy seeds

This dessert recipe will delight you with a pleasant poppy seed filling - a tasty addition to the traditional sour cream soufflé.

Ingredients:

For the test:

flour - 250 grams
margarine - 100 grams
4-5 tablespoons of low-fat sour cream or kefir
sugar - 5 tablespoons
baking powder - teaspoon

For the poppy seed filling:

poppy seeds - 7 tablespoons
semolina - a couple of tablespoons
milk - 200 milliliters
sugar - 4-6 tablespoons

For sour cream soufflé:

sour cream - 400 milliliters
sugar - 0.5 cups
vanillin - a pinch
a pair of eggs

Cooking method:

To create the filling, use the following recipe: mix poppy seeds with semolina (you can grind it first). Heat the milk over low heat, add sugar and poppy seed mixture. Cook over low heat until you get a thick, mushy mass. Cool the filling, and in the meantime, start preparing the sour cream base.

For the dough, pour flour into a bowl, add baking powder, margarine (do not melt it, just grate it), sugar, sour cream or kefir. You should get a smooth soft dough. For vanilla sour cream souffle, thoroughly beat eggs and sugar, vanillin, sour cream using a mixer. Now that all the ingredients are ready, it’s time to assemble the pie. Place the dough on the greased bottom of a springform pan, approximately 22-24 cm in diameter, forming low sides. You can cut them evenly and bend them inward in a checkerboard pattern. Then lay out the poppy seed filling and pour over the sour cream soufflé. Preheat the oven to 180 degrees and bake for approximately 45-50 minutes. Leave the sour cream in the mold to cool. Enjoy your tea!

Now everyone can prepare a tender sour cream pie, because its recipe is so simple! By adding raisins or dried apricots to the sour cream, sprinkling it with almond crumbs or chocolate, you will get a completely unforgettable dessert. Improvise, use your imagination, don’t be afraid to change the recipe a little to suit yourself. Cook with us!

Recipe #1

We will make the dough for “Smetannik” in Tatar style from the following components:

One glass of milk.
Vegetable oil (refined) – 2 tablespoons.
Egg – 1 piece.
Sugar – 60 grams.
Salt – 5 grams.
Active yeast (dry) – 5–6 grams.
Flour – 300 grams.
Soda without vinegar - 4 grams.

The first filling consists of:

Sugar – 7 tablespoons.
Sour cream - half a liter.
Eggs – 4 pieces.

Second filling option for Tatar “Smetannik”:

Sour cream – 300 grams.
3 eggs.
Sugar - about 4 tablespoons.
Fresh fruits, berries.

We recommend: Simple and easy recipe for Smetannik cake

Cooking process

Let's knead the dough for "Smetannik":

Beat the egg, adding sugar.
Add dry ingredients: flour, salt, soda, yeast. Dry yeast does not need to be diluted before use; mix it directly with flour.
Add oil.
Mix everything into a thick, shiny dough. There should be a little bit of it.
Leave it to brew for one hour in a warm place. You can place the bowl with the dough in another container with boiling water.

Prepare the filling:

Beat the eggs until foamy.
Add sugar little by little.
Mix everything with sour cream. If the sour cream is runny, you can strain it through a sieve or beat it with one packet of a special thickener for cream/sour cream.

We prepare the filling for Tatar “Smetannik” No. 2 in almost the same way:

Beat sour cream, eggs and sugar with a blender/mixer for about 5 minutes until the sugar is completely dissolved.
You can add vanilla and cinnamon if you wish.

Assemble the pie:

For Smetannik, use a round mold with sides.
Roll out the risen dough into a thin layer, which will be 2-3 centimeters larger in diameter than the mold.
Grease the mold with butter, carefully lay out the dough, forming sides.
Pour the filling into the center and slightly fold the sides inward.
The cake is baked in an oven preheated at 200 degrees for about half an hour. The dough bakes faster, watch when the filling hardens.

Classic recipe

Tatar sour cream according to the classic recipe turns out to be incomparable; the baked goods combine sophistication and ease of preparation

The most important thing is to pay attention to the sour cream. Any dough is suitable, but for the cream you only need fresh

The quality of the finished product depends on this ingredient. If the sour cream is not fresh, the pie will not hold its shape.

It is important to know!

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This recipe is a real salvation for the housewife who urgently needs to prepare some delicacy. If guests suddenly arrive, or there is no sweet dish on the festive table, the recipe will help correct the situation.

Ingredients:

flour - 300 grams;
sour cream - 250 grams;
eggs - 3 pieces;
sugar - 250 grams;
vanillin - 1 sachet;
soda - 2 grams.

For cream:

sour cream, at least 20% fat content - 320 grams;
butter - 20 grams;
sugar - 200 grams.

Step-by-step cooking recipe:

Before you start cooking the pie, you need to prepare the dishes. It should be clean and wiped dry. Start kneading the dough. Take eggs, combine with granulated sugar, beat until stable foam.
Add flour, sour cream, vanillin and soda. The dough should become thick and homogeneous. Take a baking dish, grease with oil, pour in the dough.
Cook the pie at 180 degrees, cooking time is 35 minutes. Start preparing the cream composition. Beat sour cream with granulated sugar with a mixer until a thick mass is formed.
Once the pie is ready, remove it from the oven and cool. Cut the cake lengthwise into 2 parts. Apply the prepared cream and decorate the top as you wish. As decoration you can use chopped nuts, cookie crumbs, chocolate chips, and your favorite berries.

Adviсe:

to give sour cream a delicate taste, you can add vanillin to the cream;
You can get a chocolate pie using cocoa, which should be added to the dough.

Any experiments are welcome, you can safely create real culinary masterpieces.

Alternative recipe

You can make Tatar sour cream without yeast. The taste of such baked goods is also incomparable. Basically, confectioners prefer to prepare Tatar pie from puff pastry or biscuit dough. As you know, a good housewife never wastes anything. The remains of the sponge cake can be used as a base for making Tatar sour cream. In this case, it is better to grind the crumbs with softened butter.

To ensure that the filling holds its shape well and is baked, choose high-quality sour cream with a high percentage of fat.

On a note! Do you need to quickly prepare something for tea? Take semi-finished puff pastry without adding yeast and bake sour cream. To prevent the base from bubbling during the heat treatment process, pierce the dough evenly in several places with a fork.

Compound:

butter or margarine for baking – 180 g;
5 tbsp. l. sour cream;
5 tbsp. l. granulated sugar;
1 tbsp. wheat flour;
1 tsp. baking powder.

For filling:

½ tbsp. powdered sugar;
2 tbsp. l. semolina;
7 tbsp. l. confectionery poppy seed;
granulated sugar – 6 tbsp. l.;
0.4 liters of sour cream;
1 tbsp. pasteurized cow's milk;
2 pcs. chicken eggs;
vanilla to taste.

Preparation:

Grind the chilled butter on a coarse grater.
Sift premium flour and combine with baking powder.
Add flour to butter.
Add granulated sugar, sour cream and knead the dough. It turns out elastic, elastic, moderately dense.
Pour semolina and confectionery poppy seeds into a separate bowl.
Mix well and add granulated sugar.
Heat the pasteurized milk to a temperature of 36-38°.
Pour warm milk over the bulk ingredients, mix and place on the stove.
Boil this mass until thickened.
We prepare a soufflé from sour cream, vanilla and eggs.
Combine all these ingredients and beat with a mixer or blender until smooth.
Roll out the dough into a layer and place it in a heat-resistant form, greased with oil.
We make sides from the dough.
Pour the prepared poppy seed filling into the first layer.
Spread the souffle on top in an even layer.
Place the sour cream in the oven for 45-50 minutes.
Bake at a temperature of 180-190°.
Let the sour cream cool slightly and then remove from the mold. It is best to use a springform pan.

A simple recipe for making sour cream in a slow cooker

A simple recipe for sour cream in a slow cooker is not difficult to execute even for novice cooks. It won’t cause much trouble and will delight you with its incredible aroma. And if you decorate it with berries or fruits, you will get a real masterpiece. Simple and tasty - these are the main advantages of this dessert!

Portions: 10

Cooking time: 1 hour 15 minutes.

Ingredients:

Flour – 1 tbsp.
Sugar – 1 tbsp.
Sour cream – 1 tbsp.
Egg – 2 pcs.
Baking powder – 2 tsp.
Sour cream (25%) – tbsp.
Sugar – 1 tbsp.
Strawberries – 200 gr.
Vegetable oil – 2 tbsp.

Cooking process:

For the dough, mix sour cream (you can use not very fatty one), granulated sugar and flour. Stir in baking powder and beat in eggs.
Beat the resulting mass, preferably with a mixer, to obtain a homogeneous mixture without lumps.
Connect the multicooker and grease the bowl with vegetable oil. Pour the dough and set the “Baking” mode. Our shortcake will bake for approximately 50 minutes. Don't forget to turn it over. After 20-25 minutes, pause and take out the bowl. Carefully remove the biscuit (you can wait until the bowl cools slightly) and bake the second side.
During this time we will prepare the top layer of the pie. To do this, mix sour cream (25%) and sugar. Beat for 10 minutes until the sugar begins to dissolve. Let the cream thicken in the refrigerator.
The biscuit is ready. Take it out onto a plate and spread sour cream on top. Wash the strawberries and cut them into slices. Decorate the pie and serve!

Tatar sour cream with poppy seeds

Another very popular recipe is “Tatar sour cream with poppy seeds.”

For the poppy seed filling you need to take:

7 tbsp. spoons of poppy seeds
two tbsp. spoons of semolina
200 ml. milk
5 tbsp. spoons of sugar

For sour cream soufflé we take:

40 ml. sour cream
half a glass of sugar
vanillin
2 eggs

The poppy seed needs to be ground, then mixed with semolina. Heat the milk over low heat, add the poppy seed mixture and sugar. Cook over low heat until a paste forms. The filling needs to be cooled. We prepare sour cream soufflé using the traditional method.

Pour the poppy seed filling onto the dough layer and place the sour cream soufflé on top. After baking, leave the cake to cool directly in the pan.

A step-by-step recipe for making Tatar sour cream (with photos) will allow you to easily bake one of the most delicious delicacies of Tatar cuisine.

We recommend reading: How to cook.

https://youtube.com/watch?v=YyF91zGSrR8