Pouring pie with apricots and raspberries

To prepare a simple, fast and tasty flooded cake, the following ingredients will be needed: kefir of any fat content (I have 3.5%), wheat flour (higher or first grade), medium-sized chicken eggs (45-50 grams each), butter, powdered sugar, food soda, as well as a pinch of fine salt and vanillin (if you wish, you can not Add if you do not like). For the filling, take fresh apricots and raspberries (I have a frozen berry). Let me remind you that when working with bulk dough, all products must be of room temperature, so take them out of the refrigerator in advance and leave them on the table for about an hour.

Immediately turn on the oven to heat up 180 degrees, since the dough is done very quickly. My apricots, dry and cut each fruit into 4 parts, removing the bone — the weight is indicated in the already prepared form.

Pour 250 milliliters of kefir into a large bowl, add two chicken eggs.

We pour 180 grams of sugar there and, if desired, a pinch of vanillin (you can replace 1 teaspoon of vanilla sugar). We melt the butter in advance and cool to room temperature — pour it into a bowl. We mix everything until smooth with the help of a corolla or beat for a short time with a mixer. It is important that the sugar sand crystals are almost completely dissolved.

Weigh wheat flour, mix it with a half teaspoon of baking soda and a pinch of salt. We sift everything to get rid of lumps and extraneous impurities. Then add a dry mixture to a liquid basis and mix again.

The bulk dough should be absolutely homogeneous, without lumps. By consistency, it resembles low -fat sour cream.

Now we take the baking dish (I have a square 20×20 cm). If your shape is not silicone, lubricate it with vegetable oil. It is not necessary to lubricate silicone — nothing sticks to it (in any case, I have). We spread in the form a third of the bulk dough and level it with a spoon or spatula. See, the dough is not quite liquid — it partially holds the shape.

We evenly lay out a third of apricot with a slice and raspberries into the dough (the frozen one does not need to be defrosted).

Pour the second third dough, put the second third of the filling. We repeat the procedure again so that 3 layers of dough and 3 layers of the filling are obtained. This is necessary in order for apricots and raspberries did not lie at the bottom of the pie, but evenly distributed throughout the volume.

We prepare a pouring pie with apricots and raspberries in a preheated oven at an average level (I have a gas stove, lower heating) at 180 degrees for about 40 (+) minutes. When the pie is well browned, we check the readiness of a wooden skewer or toothpick. If the beam comes out of the dough dry, the flood pie is ready.

We take it out of the form and let it cool. Such a pie, by the way, is good in both warm and completely cooled form.

The pouring cake according to this recipe is very tasty and fragrant. Tender, soft, moderately sweet dough and a lot of juicy filling — just a lifesaver for lovers of simple and fast home baking. Prepare your health and pleasant to you!