Raspberry Pie with Souffle Cream
Raspberry Pie with Souffle Cream. Indulge in a delicious Raspberry Pie with Soufflé Cream – a perfect blend of tart raspberries and light, fluffy cream. A dessert that’s both elegant and irresistibly sweet!
Crispy dough, juicy refreshing raspberry filling and delicate airy souffle cream – an irresistible combination of flavors 😋
This cake is perfect for any occasion, and you can change the fruit according to your taste and season.
Category: Sweet Pies
Dough recipe:
– 100g of butter
– 2 spoons of sour cream
– 3 egg yolks
– 70g of sugar
– A pinch of salt
– 10g of vanilla sugar
– 250g of flour
– 10g of baking powder
Raspberry filling recipe:
– 40g of corn starch
– 80ml of water
– 500g of raspberries
– 100g of sugar
– 10g of vanilla sugar
– 100ml of water
Souffle recipe:
– 3 egg whites
– A pinch of salt
– 100g of sugar
– 10g of vanilla sugar
– 400g of solid yogurt
– 4 spoons of cornstarch
1) Mix butter, sour cream, egg yolk, sugar, salt, vanilla sugar in a mixing bowl. Mix until all ingredients are combined.
Add baking powder to the flour and sift into the dough. Knead by hand until the dough stops sticking and becomes smooth.
Wrap a third of the dough in cling film and leave it in the freezer, and the rest in the fridge for half an hour.
2) Roll out the larger part of the dough with a rolling pin to a thickness of about 5 mm.
Transfer the dough to a mold with a diameter of 22 cm and raise the edges all the way to the edge of the mold. Press and remove the excess.
Prick the dough with a fork and put it in the fridge
3) Mix the cornstarch with water and stir until the lumps melt.
Put raspberries, sugar, vanilla sugar and water in a saucepan and cook until it boils, stirring occasionally.
When the mixture boils, add dissolved starch or vanilla pudding.
Cook for 3 minutes, stirring constantly
4) When the filling has cooled a little, pour it over the dough and put it back in the fridge to set while we make the soufflé cream
5) Beat 3 egg whites and a little salt with a mixer until foamy. Add sugar and vanilla sugar and continue beating.
When we have whipped it into stiff snow, add yogurt and cornstarch. Mix at the lowest speed.
6) Pour the souffle over the raspberry filling and flatten.
Grate the dough from the freezer over everything
7) Bake at 170°C (340°F) for about 50 minutes
8) Serve the cooled cake on a tray and decorate with powdered sugar
Good appetite‼️
