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Berry pies are convenient because every housewife can choose her favorite recipe: shortbread, puff or yeast cake, ordinary berries or complex cream. Raspberries are the best choice for quick and easy baking. It can be mixed with the dough or put into the filling separately.

• Time: 40 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 250 kcal per 100 grams.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: medium.

The basic shortcrust pie base recipe is suitable for any berries. You can decorate a delicious dessert with a fluffy cap of Italian meringue, whipped cream or leave it open (as in the photo).

Ingredients:

• flour - 300 g;
• butter or margarine - 200 g;
• eggs - 2 pcs.;
• frozen berries - 500 g;
• vanillin (or vanilla sugar);
• granulated sugar - 150 g;
• starch - 1 tbsp. a spoon.

Cooking method:

1. Put the butter in the freezer for half an hour. After cooling, grate on a fine grater.
2. Mix with flour and a pinch of salt until crumbly.
3. Add yolks. Leave the whites in the cold (they will come in handy for the meringue).
4. Pour in two tablespoons of granulated sugar, vanillin, and knead the dough until it gathers into an even ball.
5. Take a silicone mold and line it with dough to make a basket with high sides.
6. Pierce the cake in several places with a fork and send to the oven, preheated to 180 degrees.
7. Bake for 15 minutes.
8. Take care of the filling: put the pre-thawed raspberries in a saucepan and heat, adding starch diluted with water and sugar to taste.
9. Place the berry mixture in the baked cake.
10. Whisk the egg whites with the rest of the sugar. Cover the cake with a hat and bake for another 15-20 minutes.

From puff pastry with frozen raspberries

• Time: 15 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 270 kcal per 100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

The classic raspberry pie recipe is convenient in that store-bought puff pastry is suitable for it. Berries can also be bought at the supermarket.

Ingredients:

• frozen berries - 1 pack;
• puff yeast dough - 1 pack;
• granulated sugar - 2-3 tbsp. spoons;
• starch - 1 tbsp. a spoon;
• handful of flour.

Cooking method:

1. Let the berries in, as in the previous recipe. At this time, let the cakes defrost.
2. Divide the layer in half, roll out both halves with a rolling pin.
3. Lay out the cooled raspberries.
4. Cover with second layer. Seal the edges tightly.
5. Top with beaten egg.
6. Send to the oven, preheated to 180 degrees, for 30 minutes.

Biscuit

• Time: 25 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 170 kcal per 100 grams.
• Purpose: dessert.
• Cuisine: Soviet.
• Difficulty: easy.

Frozen raspberry sponge cake can be whipped up for tea. If you add a glass of kefir, it will look more like a cupcake.

Ingredients:

• raspberries - 500 g;
• a glass of sugar;
• a glass of flour;
• eggs - 3-4 pcs.;
• a pinch of baking powder.

Cooking method:

1. Separate the whites from the yolks.
2. Whisk the whites with sugar until foamy, then add the yolks one at a time.
3. Slowly add flour and baking powder.
4. Defrost the berries ahead of time. It is better to drain the juice or leave it for another dish (for example, for jelly), as it can soak the biscuit.
5. Stir the raspberries into the batter with a spoon. Put the finished mixture into a mold and bake for half an hour at 180 degrees.

In this article, I want to pay attention to raspberries and pies prepared on its basis. This is a magnificent berry that delights not only with its taste, but also with many pleasant associations that have been going on since childhood: alluring neighboring raspberry bushes, raspberry jam, raspberry juice, etc.

But also a very healthy remedy, rich in vitamins, minerals and flavonoids. All this has a beneficial effect on the state of the body.

Here you will find several recipes for raspberry pies. They are simple and understandable. Each of these pies has a special "zest", which means that you will find something of your own, close to your heart (and stomach).

By the way, I also want you to click on the link and take a look at the . They are tasty, fragrant and who knows, maybe they will interest you much more. And then you can return to this page.

Pie with raspberries and cottage cheese (recipe with photo)

Delicate cottage cheese pie with raspberries on sour cream will not leave anyone indifferent! You won't stop until you have the last bite of this wonderful pastry in your mouth.

Ingredients:

Dough:

• Flour - 250 g.
• Low-fat cottage cheese - 130 g.
• Sugar - 50 g.
• Salt - a small pinch;
• Baking powder - 10 g.
• Milk - 50 ml.
• Butter (can be margarine) - 60 g.
• Vanillin - a couple of pinches;

Filling:

• Raspberries (fresh or thawed) - 300 g.
• Eggs - 3 pcs.
• Starch - 2-3 tbsp. spoons;
• Sugar - 50 g.
• Sour cream (10-15% fat) - 200-230 g.

Step by step cooking

1. First we prepare the dough. In a cup put cottage cheese, salt, pour milk, vanillin, soft butter, add sugar.
2. Mix everything. Add flour and knead the dough.
3. Filling. In a bowl, beat sugar with eggs. Add sour cream and starch there - mix.
4. Add raspberries to this mixture and mix gently.
5. Spread the dough on a greased baking dish.
6. Pour in the raspberry filling.
7. Preheat the oven to 180 degrees. The cake should be ready in 35-40 minutes. It should be ruddy.
8. Now let the cake cool down. Can be decorated with powdered sugar.

Pie with cottage cheese and sour cream is ready! It remains to make tea or coffee.

Raspberry Pie (Easy Recipe)

This pie has a peculiarity in that the dough is on raspberries, and not vice versa, as in many recipes.

Ingredients:

• Raspberries - 200-250 g.
• Butter - 130 g.
• Flour - 100 g.
• Ground nuts - 50-100 g.
• Sugar - 140 g.
• Powdered sugar for decoration;
• Baking powder - 10 g.
• Vanilla sugar - 1-2 teaspoons.
• Eggs - 3 pcs.

Cooking

1. Soften the butter and mix with sugar and eggs.
2. Mix flour with nut powder, baking powder and vanilla sugar.
3. Add flour to eggs and knead the dough.
4. Grease a baking dish with oil and put raspberries in it.
5. Cover the raspberries with pastry.
6. Preheat the oven to 180 degrees and bake for 30-40 minutes until the dough becomes golden and appetizing.
7. Now let the cake cool down. Then sprinkle with powdered sugar.

Frozen raspberry pie (recipe with photo)

Ingredients:

• Sugar - 150-200 g.
• Sour cream - 200-250 g.
• Flour - 250 g.
• Starch - 2 tbsp. spoons
• Frozen raspberries - 400 g.
• Vanilla sugar - 2 teaspoons
• Baking powder - 2 teaspoons
• Butter - 100 g.
• Chicken eggs - 2-3 pcs.

Step by step cooking

1. Soften the butter, add eggs, sugar, sour cream to it. To stir thoroughly.
2. Combine flour with baking powder and vanilla sugar.
3. Pour the flour into the butter mass and mix well with a fork or whisk. The dough is ready.
4. Grease and lightly flour a baking dish.
5. Pour batter into it.
6. Take out the raspberries, remove excess ice from it. You don't need to defrost the berries.
7. Mix raspberries with starch and lay in an even layer on the dough.
8. Berries can be slightly drowned, then they will be in the middle of the pie.
9. Preheat the oven to 180 degrees.
10. Put the cake in the oven and bake for about 40 minutes.
11. Then reduce the power of the oven and cook for about 30 minutes more.

The readiness of the cake can be checked with a toothpick (or a match). Pierced the pie, pulled out a toothpick. Is the dough sticky? If yes, then the cake is not ready yet.

The finished cake should be allowed to cool gradually in the turned off ajar oven.

You can decorate with powdered sugar.

Pie with raspberry puff pastry

Delicious crispy puff pastry with juicy raspberry filling is the perfect breakfast!

Ingredients:

1. Ready puff pastry - 500 g.
2. Raspberries - 300-400 g.
3. Sugar - 0.5 - 1 cup;
4. Starch - 2-3 tbsp. spoons;

Step by step cooking

1. Wash raspberries, drain excess juice, mix it with starch and sugar.
2. Roll out the thawed puff pastry and divide into 3 equal parts.
3. Roll out two pieces of dough so that they are the size of a baking sheet or baking dish. The third part of the test will go to decoration.
4. Grease a baking sheet with oil - lay the first layer of dough.
5. Top evenly and thinly with raspberries.
6. Next, cover with a second piece of dough and report the remaining berries on top.
7. Cut the third piece of dough into strips that need to be woven into a beautiful net.
8. Send the cake to the oven preheated to 180 degrees and bake for 25-30 minutes until golden brown.

• In addition to raspberries, any other berry can be used in these recipes. And even better, if you combine raspberries with something: strawberries, cherries, apples - there is a lot of choice.
• Either fresh or frozen raspberries can be used in any of these pie recipes. Frozen, of course, you need to defrost and get rid of excess juice.
• No one forbids flavoring the cake with whipped cream, cinnamon, grated chocolate and nuts. But do not overdo it, otherwise it will not be a cake, but some kind of cake.

A crumbly flour product with any berries is a wonderful treat, especially popular in summer, when raspberries, blueberries, lingonberries, currants and other species ripen, attracting.

Interestingly, such seasonal recipes are known all over the world (take the same raspberry pie from England or Tatar sour cream), and all pies date back to very ancient times, when hard pastries were made from grains ground in a mill.

Over time, of course, the recipes all improved, became juicier and tastier, with the discovery of products such as sugar; started adding the egg.

Such sweetness is suitable for absolutely any event: from a simple cozy tea party to any holiday, whether it is a public one or not.

You can cook it very quickly and easily, and all guests, relatives and friends will be completely delighted, praising your work. Any shape, any filling, any appearance - it's all up to your taste and your preferences!

All about frozen raspberries

Raspberries themselves are not very well known in cooking, and even more so in baking. Fruits such as currants, strawberries, cranberries and lingonberries are more common here.

At a special seasonal moment, it is much less common on the shelves, bazaars and various markets, but, of course, there is a great alternative - shops.

There, not only can the berries for the pie be found in their original form, but also frozen, so that the housewives or the owner have less trouble.

Let's start with the fact that canned raspberries not only retain all vitamins, shape, aroma, but also, of course, taste.

As mentioned above, freezing allows you to keep the shape of the berries. But, if you use too high a temperature, then the raspberries will “float”, and excess moisture will only aggravate everything.

It is important that any recipes say this: just before defrosting, clean the raspberries from the formed snow and separate them from each other (shake well) - this way the shape will definitely remain.

The defrosting time does not matter: before or after use in cooking. Below I will present some recipes with photos and tell you how to cook one or another simple raspberry pie in the oven.

Raspberry jellied pie can be made on the basis of both puff, biscuit, and yeast dough. Raspberry pie is one of those baked goods that is completely open to experimentation.

That is, you can cook with a variety of tastes, combining types of berries, and create culinary works also with fermented milk products (an excellent example: raspberries with cottage cheese).

It is not only the taste that fascinates, but also the usefulness of such a dessert. Good luck! Learn the recipes and surprise your family and friends!

Raspberry recipe: open pie with photo on yeast dough

So, this is the first of the list of “berry pie recipes”. If your soul lies in baking with yeast, then this recipe is what you were looking for! Preparing is not just simple, but extremely easy, and even the great taste that this raspberry pie has ...

For the final touch (departure to bake in the oven), you will need a special form with high sides, which also needs to be greased with butter or, alternatively, covered with baking paper.

Absolutely everyone will love it!

You will need the following ingredients:

wheat flour - 3 and a half cups; frozen berries in 2 and a half glasses; ½ cup regular sugar; ⅓ from a glass with brown sugar; one and a half tsp salt; butter - 160 grams; 3 pieces of chicken eggs; one and a half glasses of selected milk and 2 tsp. (measured) dry yeast without peas.

Let's start cooking:

1. Almost all recipes are built according to the same algorithm: in a saucepan with a thick bottom (or in a water bath), over low heat, I melt about 100 grams of butter, not to a boil, then pour in milk and pour white sugar.
2. When the butter melts and the sugar dissolves, I, firstly, leave it to cool, and only then I throw in the yeast and wait for a while for them to “activate” (rise with characteristic bubbles).
3. Separately, in another bowl, I beat all the eggs, and in another bowl I have flour mixed with salt.
4. I knead the dough by combining flour with eggs and an oily mixture with milk. I mix everything thoroughly.
5. I pour the resulting homogeneous dough into the mold, cover it with some kind of polyethylene on top, then leave it for one hour in a warm and not ventilated place - let it fit. Alternative option: put up to 8 hours in the interior of the refrigerator, and then warm up at room temperature and continue to create.
6. I defrost the raspberries, drain the excess juice and lay the berries on a fully prepared dough.
7. Brown sugar was taken for sprinkling, so just at this stage I cover the berries with it. Also drizzle with liquid butter.
8. I send the “raw” raspberry pie to the oven for up to 40 minutes at 190 degrees. The formation of a golden crust will serve as a signal that the goodies are ready.

Voila, the dessert is baked and ready to eat. Bon Appetit!

Recipe with photo - raspberry pie with nuts

This wonderful and closed cake with frozen raspberries can be served both for the holidays and for the usual cozy tea party. If you have children, then you can safely connect them to the creation of baking - it will be fun and exciting!

You will need the following products:

300 grams of wheat flour; canned berries - 250 grams; brown or white sand sugar - 100 grams; fresh yeast - 11 grams; sunflower oil - 50 grams; walnut or almond - 50 grams; half a glass of plain warm water.

How to make raspberry pie:

1. First, I mix butter and sugar in a bowl.
2. I leave the yeast in warm water until dissolved. Then I add a mixture of butter and sugar there, then pour in the flour.
3. I leave it in a warm and not blown place for up to 2 hours. If you have a microwave, you can put the dough there and warm it up for about one minute at a power of 20%. Then you just need to leave for 20 minutes in the same warm and not ventilated place at room temperature.
4. While the dough is waiting in the wings, it's time to defrost the raspberries, not forgetting to sprinkle them with some sugar (so the berries will release the juice).
5. I grease a special baking dish with butter, and then send the dough into it, but only a part. Of course, by making the sides.
6. I also sprinkle the base with nuts, before chopping them, and raspberries.
7. I roll out the dough that is left with a rolling pin (thickness is not more than half one centimeter) and cover it from above, closing up (“pinching”) the edges. The second option: cut a layer of dough into such ribbons and arrange these with a lattice.
8. I leave it to brew for 50 minutes.
9. I bake a raspberry pie at 200 degrees for up to half an hour. If the oven is with convection, then set it to 190 degrees Celsius.
10. After the dessert has cooled, it's a good idea to sprinkle it with grated chocolate or powdered sugar.

Well, a simple treat, like his variant recipes, with raspberries ready, bon appetit!

Delicious recipe: raspberry pie in a slow cooker

Cooking from pies to cookies and muffins can be done using a variety of kitchen appliances: in a frying pan and in an oven.

Soft pastries in an electric multicooker are simple in that you just need to set the time and the “baking” mode, and then you don’t have to worry about the safety of the dessert. Actually, such, say, a property, contains all the recipes that are being prepared in this household appliance.

This recipe is already wonderful, but, among other things, I advise you to add others to the frozen berry (blueberries, lingonberries, etc.), or use a mixture of species.

Pie with seasonal raspberries consists of:

250 grams of canned berries; 200 grams of regular sugar; 250 grams of wheat flour; 3 pieces of chicken eggs; 1 package of baking powder and vanilla sugar; literally a pinch of salt; 30 grams of starch; 1 st. l. butter.

How to make Juicy Raspberry Pie:

1. Beat the eggs with sugar until the last ingredient is completely dissolved and the mixture is fluffy.
2. Without stopping to mix, slowly add flour, baking powder, vanillin.
3. The peculiarity is also that raspberries can not be defrosted at all. I just put it in a bowl and mix it with starch.
4. I pour the berries rolled in starch into the dough and mix it in the most accurate way, and then I transfer the dough into the form of a multicooker, before that, be sure to grease it with butter.
5. I set the cake to bake in the “baking” mode for up to 60 minutes.
6. After, let the dessert cool. You can sprinkle on top with powdered sugar, grated chocolate, use whipped cream.

A delicious frozen raspberry pie, the recipe of which is extremely simple, is ready. Bon Appetit!

Pie with fresh raspberries on puff pastry

On puff pastry, any pie, whether it is with raspberries, a mixture of berries or anything else, is prepared very quickly, saving not only time, money, but also effort, because puff pastry can be bought at the store (it will be quite laborious to prepare it).

By the way, from such a dough you can quickly bake not only a pie, but also the same wonderful pies with raspberries.

A very short recipe: a layer of dough is divided into squares of the same size, one tsp is invested in each. sugar with berries, the edges are pinched and baked for up to 25 minutes, just like the pie itself.

You will be able to bake sweets in a short time if you don’t have time catastrophically, and the guests will be very, very satisfied.

Canned Raspberry Pie consists of:

500 grams of the berries themselves; ½ cup regular sugar; bought 2 layers of puff pastry; 3 art. l. corn or potato starch; 1 piece chicken egg.

Let's start making a raspberry pie:

1. Before forming the dessert and baking itself, I defrost the dough and berries at a temperature equal to room temperature.
2. Then I sprinkle the raspberries with sugar, leave to give juice for up to 15 minutes, after which I drain the excess.
3. Gently, so as not to deform, I then roll them in starch.
4. One of the sheets of puff pastry will become the basis for the deliciousness with raspberries, which I roll out with a rolling pin to the desired size (larger baking dish - the edges will become “sides”).
5. I roll out the top layer of the pie to a smaller size and make various decorating cutouts on the layer. To make the incisions visible and look better, it is worth stretching the entire layer a little with your hands.
6. The base for dessert with raspberries can already be placed in a special baking dish and the sides folded, which I did.
7. I distribute the berries over the entire area of ​​\u200b\u200bthe base.
8. I cover the top with a layer with cutouts and squeeze the edges of the layers together.
9. Brush the whole pie with beaten egg yolk.
10. I send to bake for up to 25 minutes at 180 degrees Celsius.

A very quick and delicious recipe is ready - a soft crumbly pie with sweet raspberries. Bon Appetit!

My video recipe

A gray and dull winter, sometimes lasting for half a year, makes us remember warm days with sadness and nostalgia. From this time on, there is not only a lack of sunlight, but also the main summer joy - fruits and berries. But this trouble is just fixable, and today we will talk about recipes that, as if by magic, will take us to such distant summer months, giving real berry delight, the main ingredient of which will be frozen raspberries. Frozen raspberry pie is the main character of our today's article.

sponge cake

Sweet soft biscuit dough just blends perfectly with delicate raspberry sourness. You can see for yourself by trying to cook an amazing berry delicacy.

Ingredients:

• Egg - 3 pieces;
• Flour - 1 cup;
• Sugar - 1 glass;
• Baking powder - 1 pack;
• Raspberries - 300 grams;
• Salt - a pinch;

Cooking method:

1. Defrost the raspberries and let the excess liquid drain. This juice is subsequently drained. It can be used to make syrup or fruit pie sauce.
2. Separate the eggs into whites and yolks. Put the whites in the refrigerator for a while, beat the yolks with sugar until thick foam. As for the amount of sugar, here it can be varied according to your own taste. Those who do not like excessive sweetness can safely take half a glass + a couple of tablespoons for sprinkling raspberries.
3. Sift flour together with baking powder. Many believe that this manipulation is needed only in order to get rid of the garbage that may come across there. In fact, the task is completely different, because the quality of modern flour is already so high in itself that there can be no talk of any garbage. It is necessary to sift so that the flour is saturated with oxygen and turns the dough into a magnificent cloud.
4. In small portions, add flour to the egg-sugar mixture and knead until smooth.
5. Beat the cooled proteins with a pinch of salt until the state of steep peaks, after which very carefully add this airy mass to the dough. We try to knead from the bottom up. The result should be a homogeneous dough, with a consistency resembling thick sour cream.
6. We coat the form with butter or line it with baking paper. Silicone molds do not need to be lubricated at all, since the dough will not stick to them anyway.
7. Distribute the dough evenly over the mold. We spread the berries on top, which it is desirable to sprinkle with starch first, and sprinkle them with sugar. By the way, raspberries can be added to the dough itself.

We bake it at 200 degrees for about 20 minutes. Readiness is checked with a wooden skewer: if you pierced the product and got it dry, then you can wait for a golden crust and take it out. Serve a healthy treat after it has cooled down a bit.

Puff pastry pie

The easiest pie recipe using frozen raspberries. Its main plus is that it is not necessary to make the dough so unloved by many housewives. 15-20 minutes, and the dessert is ready (of course, subject to prior defrosting of all ingredients), however, first things first.

Ingredients:

• Ready-made frozen puff pastry - 1 pack (500 grams);
• Sugar - ½ cup (it all depends on taste preferences and the sweetness of the berries themselves);
• Raspberries - 400-500 grams; Yolk of 1 egg;
• Starch - 3-4 tablespoons;
• Butter - for greasing the mold.

When the ingredients are prepared, proceed to cooking:

1. We roll out the frozen dough into thin layers, one of which will be the base, and the second - the top.
2. raspberries can not be defrosted, but simply sprinkled with starch so that all the berries are completely covered with it. Such a move will not only preserve the integrity of the berries during baking, but also “bind” the resulting juice, turning it into an incredibly tasty jelly;
3. we coat the form with oil and lay out one part of the dough, making the sides (their height depends entirely on the amount of dough, the higher the better);
4. lay the berries abundantly on top of the base and sprinkle them with sugar on top;
5. on the remaining layer we make small cuts and stretch a little to get a semblance of a mesh. If time permits, you can work a little more on the decoration of the top by making a pigtail or braid. When laying out the dough, do not forget to pinch the sides.
6. Beat the yolk with a little water and coat the top so that our pastries are covered with a delicious golden brown.

Frozen raspberry pie takes an average of 25 minutes to bake at 180 degrees, but start monitoring a little earlier as ovens can work differently. As soon as the top is well reddened, you can take it out. It is advisable to serve it already cooled down, since hot berries can burn you badly.

Recipe for multicooker

Not a single kitchen can do without this assistant, but it is not always possible to adapt recipes and deal with operating modes. Therefore, we will tell you how to properly cook such a pie in a slow cooker.

Ingredients:

• sugar - 150 grams (you can use 200 if you like it sweeter);
• egg - 3 pieces; flour - 250 grams;
• raspberries - 250-300 grams;
• salt - a pinch; vanilla sugar - 1 sachet (optional);
• baking powder - 1 sachet; starch - 2 tablespoons;
• butter - for greasing the bowl.

Let's start cooking:

1. beat the eggs with salt and sugar and vanilla sugar until the grains melt.
2. Gradually add the sifted flour and baking powder.
3. Frozen berries are thoroughly sprinkled with starch so that it covers the entire surface and add to the dough. Mix thoroughly so that the berries are evenly distributed.
4. Lubricate the multicooker bowl with oil and lay out the dough. We set the "Baking" mode. We wait 40-50 minutes, depending on the duration of the program.

You need to get the cake after cooling, otherwise it may tear. You can serve with powdered sugar, fruit or cream sauce, a scoop of ice cream.

Video recipes

Bananas, chocolate or the most delicate curd cream can be hidden under a layer of berries.

tasteofhome.com

Ingredients

• 140 g cream cheese;
• 85 g butter;
• 190 g of sifted flour;
• 250 g raspberries;
• 2 tablespoons of sugar;
• ½ teaspoon potato starch;
• 100 g

Cooking

Mix cheese and butter with a mixer until smooth. Add flour and knead the dough. Wrap it in cling film and refrigerate for at least an hour. Then roll out the dough into a rectangle and place on a baking sheet covered with foil.

Mix raspberries, sugar and starch. Lightly crush some of the berries with a fork to release the juice. Lubricate the dough with chocolate paste, stepping back a little from the edges. Put raspberries on top.

Roll up the edges of the pastry and place the pie in a preheated oven at 180°C for 45-50 minutes until browned.

jamieoliver.com

Ingredients

• 250 g butter + a little for greasing;
• 250 g powdered sugar + 2 teaspoons for cream;
• 4 eggs;
• 250 g sifted flour + a little for sprinkling;
• 2½ teaspoons baking powder;
• 1 orange;
• 150 ml whipping cream;
• a pinch of vanillin;
• 4 tablespoons of raspberry jam or jam;
• 150 g raspberries.

Cooking

Beat butter and powdered sugar. Add the eggs one at a time, beating thoroughly with a mixer after each addition. Mix flour, baking powder and finely grated whole orange zest. Pour the flour mixture into the butter mixture and mix well.

Grease two 20 cm baking tins with butter, line the bottom with parchment paper and dust it lightly with flour. If you only have one pan, just bake the biscuits one at a time. But do not forget to wash the mold after preparing the first biscuit and prepare it for baking.

Divide the dough into molds and smooth. Bake at 190°C for 20-25 minutes until the biscuits are puffed up and browned. The toothpick should come out of the finished baking clean. Let the biscuits cool slightly, carefully remove them from the molds and cool completely.

Add vanillin and 2 teaspoons of powdered sugar to the cream. Beat thoroughly with a mixer until creamy.

Brush the top of one biscuit with raspberry jam or jam. Spread cream and raspberries on top. Cover with second biscuit. If desired, you can sprinkle the finished cake with powdered sugar.

tasteandtellblog.com

Ingredients

• 300 g of sifted flour;
• 1 teaspoon of salt;
• 210 g sugar;
• 260 g butter;
• 1 egg;
• 4-6 tablespoons of cold water;
• 1 tablespoon cornstarch;
• 700 ml;
• 2 eggs;
• a pinch of vanillin;
• 2 large bananas;
• 250 g raspberry jam or jam;
• 2 tablespoons of warm water;
• 170 g raspberries.

Cooking

Mix flour, ½ teaspoon salt and 10 g sugar. Add 220 g of cold butter, cut into cubes, and rub into crumbs. Add the egg and water and knead the dough. Wrap it in cling film and refrigerate for half an hour. Roll out the chilled dough and spread in a baking dish.

Place parchment paper on the dough and sprinkle with dry peas or beans so that the cake does not swell during baking. Put in an oven preheated to 180 ° C for 20 minutes. Then remove the parchment and weights and bake for another 10 minutes.

In a saucepan, mix 200 g of sugar, ½ teaspoon of salt and starch. Pour in milk and place over medium heat. Cook, stirring constantly, until the mixture thickens. Lower the heat, simmer for a couple more minutes and remove the mixture from the stove.

Add beaten eggs and mix thoroughly. Return the pot to the heat, bring to a boil and cook for another 2 minutes. Remove from heat, add remaining butter and vanilla and stir. Cool slightly, put a cling film on the surface of the cream and put it in the refrigerator for half an hour.

Slice the bananas. Spread half of the cream over the pie base, arrange the bananas and cover with the remaining cream. Cover with cling film and refrigerate for at least 6 hours.

Mix jam, water and half a raspberry. Cover the pie with this mixture and decorate with the rest of the berries.

marthastewart.com

Ingredients

• 115 g butter + a little for greasing;
• 220 g sugar;
• 3 eggs;
• 125 g of sifted flour;
• ½ teaspoon salt;
• ½ teaspoon baking powder;
• 400 g raspberries;

Cooking

Beat softened butter and sugar with a mixer. Add eggs one at a time, mixing after each addition. Mix the flour, salt and, continuing to beat, gradually add the flour mixture to the butter.

Grease a baking dish with oil and put the dough into it. Spread raspberries on top. You can take even more berries, then the cake will turn out even more moist.

Put the mold in an oven preheated to 180 ° C for 45-50 minutes. 20 minutes after cooking, sprinkle the cake with powdered sugar.

alex9500/depositphotos.com

Ingredients

• 200 g of sifted flour;
• 1 teaspoon baking powder;
• 100 g butter;
• 200 g of sugar;
• 2 eggs;
• 400 g fat;
• 100 g sour cream;
• a pinch of vanillin;
• 400 g raspberries;
• 2 tablespoons of powdered sugar.

Cooking

Mix flour with baking powder. Add the cold diced butter and half the sugar and mash into crumbs. Add 1 egg and knead the dough.

Roll out the dough to the size of the mold and put it there, pressing it against the bottom and walls. Poke a few holes in the bottom of the pie base with a fork and bake in a preheated oven at 180°C for 15 minutes.

Beat cottage cheese, sour cream, egg, vanillin and remaining sugar with a blender until creamy. Spread the cream over the baked base and lay the raspberries on top.

Bake the cake for another 35 minutes. Let cool before serving and sprinkle with powdered sugar.

jamieoliver.com

Ingredients

• 150 g butter;
• 50 g brown sugar;
• 3 eggs;
• 100 ml of liquid honey;
• 50 ml whiskey;
• 250 g of sifted flour;
• 2½ teaspoons baking powder;
• 50 g of oatmeal;
• 250 g raspberries;
• 100 g granola (you can buy ready-made or).

Cooking

Blend softened butter and sugar in a blender until creamy. Add eggs, honey and whiskey and beat. In a separate bowl, mix flour, baking powder and oatmeal. Pour the flour mixture into the butter mixture and mix thoroughly.

Line a baking dish with parchment paper, place half of the batter in and smooth out. Spread the berries on top and cover with the remaining dough. Sprinkle the dough with granola.

Bake the cake for 20 minutes at 180°C. Then lower the temperature to 170°C and cook for another 40-50 minutes. If the granola starts to burn, cover with foil. You can check the readiness of the cake with a toothpick: it should come out clean.

Ingredients

• 300 g of sifted flour;
• 1 teaspoon of salt;
• 260 g butter;
• 4-6 tablespoons of water;
• 200 g red currants without twigs;
• 300 g raspberries;
• 2 tablespoons of potato starch;
• 2 tablespoons of lemon juice;
• 2 teaspoons grated lemon zest;
• 200 g of sugar;
• 1 tablespoon of milk.

Cooking

Mix flour and salt. Add 230 g of cold butter, cut into cubes, and mix until crumbly. Pour in water and knead a homogeneous dough. Divide it in half, wrap in cling film and refrigerate for an hour.

Then roll out half of the dough into a thin layer and spread along the bottom and walls of the baking dish. Put the dough in the refrigerator for half an hour.

Mix currants, raspberries, starch, lemon juice, zest and sugar. Pour the berry filling into the chilled dough. Place a few small cubes of remaining butter on top.

Roll out the second piece of dough into a thin sheet. Beat the egg with milk and brush some of this mixture on the edge of the dough on which the filling is located. Cover with a second layer and firmly fasten the edges. Place the cake in the freezer for 20 minutes or in the refrigerator for 40 minutes.

Make a few slits in the surface of the pastry to allow air to escape during cooking. Brush the dough with the egg mixture. Bake the cake at 220°C for 20 minutes. Reduce the temperature to 180°C and cook for another 40 minutes until the cake is browned.

handletheheat.com

Ingredients

• 220 g shortbread cookies;
• 1 tablespoon brown sugar;
• 100 g butter;
• a little vegetable oil;
• 370 g raspberries;
• 150 g white sugar;
• 370 g lean;
• 220 g cream cheese;
• 60 g of powdered sugar;
• 120 g whipping cream

Cooking

Grind cookies and sugar in a blender. Add melted butter and mix well until smooth. Grease a springform pan with vegetable oil and press the cookie mixture firmly into the bottom. Place the mold in the freezer while you prepare the filling.

Mix raspberries, sugar and 1 tablespoon of yogurt in a blender. Beat the cream cheese with a mixer on full power until fluffy. Add the remaining yogurt and powdered sugar to the cheese and beat thoroughly again. Add raspberry mixture and beat again.

In a separate bowl, whip the cream until creamy. Add them to the raspberry-cheese mixture and gently stir with a spatula or spoon. Pour filling over cookie base and smooth out.

Place the cake in the refrigerator for at least 4 hours, or better overnight. Take it out of the fridge 5-10 minutes before serving.

bake-eat-repeat.com

Ingredients

• 125 g flour;
• 150 g of sugar;
• ¼ teaspoon salt;
• ¼ teaspoon baking powder;
• 1 tablespoon grated lemon zest;
• 115 g butter;
• 2 eggs;
• 1 egg yolk;
• 5 tablespoons of lemon juice;
• a pinch of vanillin;
• 130 g raspberries;
• 90 g of powdered sugar.

Cooking

Mix flour, sugar, salt, baking powder and lemon zest. In another bowl, beat the melted cooled butter, eggs, yolk, 3 tablespoons of lemon juice and vanilla. Pour this mixture into the flour mixture and stir until smooth.

Add coarsely chopped raspberries to the dough and mix. Line a small baking dish with parchment paper. Put the dough there, level it and bake for 25-30 minutes at a temperature of 180 ° C.

Whisk in the remaining lemon juice and icing sugar. Cover the cooled cake with icing and refrigerate for an hour until the icing is set.