A simple recipe for pie with protein cream step by step with photos.A simple recipe for homemade protein cream pie with photos and step-by-step description of preparation. Easy to prepare at home in under 1 hour. Contains only 344 kilocalories.
- National cuisine: home kitchen
- Type of dish: Bakery
- Recipe difficulty: Simple recipe
- Preparation time: 7 minutes
- Cooking time: up to 1 hour
- Number of servings: 12 servings
- Calorie Amount: 344 kilocalories
Ingredients for 12 servings
- Wheat flour 3 cups.
- Chicken egg 4 pcs.
- Margarine 200 g.
- Baking soda 0.5 teaspoon
- Vinegar 1 tbsp. spoon
- Table salt 0.25 teaspoon
- Sugar 1 cup.
- Jam 400 g.
Step by step
- To prepare this pie you will need very few ingredients; every housewife probably has them on hand: flour, eggs, margarine, sugar, salt, soda, vinegar, jam or jam. We take any jam to taste.
- Break the eggs, separating the whites from the yolks.
- Add sugar to the yolks (you can take slightly less sugar than indicated, especially if your jam is very sweet, without sourness).
- Beat the yolks with sugar.
- Place the margarine in an enamel bowl, cut it into small cubes to speed up the process, then melt the margarine over low heat. Let's cool down a little.
- Add the yolks and sugar to the margarine.
- Mix margarine and yolks, add soda, slaked with vinegar or lemon juice. Mix.
- Add flour in portions, stirring each time.
- The dough should be stiff and not stick to your hands. You may need a little more or a little less flour than indicated, look at the dough.
- Divide the dough into five approximately equal parts.
- Roll out each piece of dough into a thin flat cake. Then we take a plate of the diameter we want our pie to be. Cut out a circle of dough on a plate. We gather the edges of the dough and stick them to another piece of dough. We do this with all five pieces of dough in turn. Line a baking sheet with parchment paper, place dough circles one at a time and bake in the oven over medium heat until golden brown. These cakes bake very quickly, you have to be careful not to burn them.
- While the cakes are baking, prepare the cream for our pie. Beat the whites with a pinch of salt until stiff peaks form.
- Carefully add jam to the whites and mix.
- That's it, the pie cream is ready. Its taste directly depends on the jam you use. I had apple jam, sweet and sour, which suited this pie very well.
- Assemble the pie - place the cake layer on a large-diameter flat plate, generously coat it with cream, place the next cake layer on top, coat it with cream again. Keep doing this until the cakes run out. We also coat the top and sides of the pie with cream.
- Leave the pie at room temperature for a couple of hours to soak, then put it in the refrigerator for several hours. After this, the cake can be decorated as desired.
- The pie turns out very dense; those who love shortbread dough will like it.
- Enjoy your tea!
Recipes for making cakes at home with photos
There is nothing tastier than homemade baked goods. Kefir cakes are especially good. “Fantastika” and “Nochenka” are in the leading group.
Kefir cake
8-12 servings
1 hour
238 kcal
5 /5 (3 )
Home baking lovers, rejoice! You are offered wonderful simple recipes for a cake made with ordinary kefir, which any housewife can prepare.
Kefir cake “Fantastika”
For starters, a quick “Fantastic” cake with kefir, a step-by-step recipe with photos. Very tasty.
- Cooking time: at least 3 hours for impregnation.
- Kitchen appliances and utensils: 2 bowls, whisk, glass, spoon, baking dish, serving dish.
Required Products
The products included in the recipe for the Fantastica chocolate cake with kefir are divided into two categories.
To prepare the biscuit you will need:
For sour cream you will need:
How to make “Fantastic” cake (with kefir) at home
In a special notebook I have a recipe for a delicious and impressive kefir cake, which is so easy to bake at home that even a child can master its preparation.
Kefir cake with sour cream is a suitable option for drinking tea with your family and hosting guests, because you yourself prepared it from simple and healthy ingredients. Try making a five-minute chocolate cake with Fantastica kefir yourself, and you will see how simple and tasty it is.
For this cake, the cream can be used either sour cream or custard; kefir cakes are equally well soaked.
You can use another cream that you find suitable for kefir cake, the result most likely will not disappoint you.
My family often prepared “Fantastica” kefir cake for the holidays and just like that, and now I want to offer you a step-by-step recipe for making it.
Preparing sponge cake for the cake
Mix all liquid ingredients (kefir, eggs, vegetable oil) in one bowl with a whisk until smooth, all dry ingredients (sugar, cocoa, soda, flour) - in another bowl. We combine by sifting the dry products through a sieve, and, having rid the mixture of lumps, thoroughly knead into a single mass. 
After kneading, place the dough in a springform baking dish, which is already thickly greased with butter, and set aside. It needs to stand at room temperature for 20 minutes so that the gluten contained in the flour swells, and the carbon dioxide released by the soda, quenched by the acid from kefir, is released and enriches the dough with bubbles. At the same time, turn on the oven to preheat. 
After preparing the dough and letting it rest, turn on the oven to preheat. There are very few recipes that require a cold oven. Almost always you need to prepare it.
Place the biscuit in the preheated oven. Bake for about an hour. Temperature – 170 degrees. Using a wooden stick, we check in the old fashioned way whether the biscuit is baked.
Recipe for cream for the Fantastic cake
While the sponge cake is baking, slowly prepare the cream for the cake. To do this, combine sour cream with vanilla and sugar and stir well with a whisk or mixer.
It is necessary to achieve the dissolution of sugar grains. To speed up this process, you can use powdered sugar rather than sugar. You can use a little less sugar if you like the cream to feel sour.
When the sugar dissolves, add soft butter and beat everything together. We put the cream in the refrigerator so that it becomes less liquid. 
Beautiful design and serving of the “Fantastic” cake (with kefir)
After waiting until it cools down, divide the finished biscuit into three layers. This can be done conveniently with a short knife and thread. Using a knife, we make shallow, even cuts along the perimeter of the biscuit, place a strong thread in the groove and carefully pull the opposite ends of the thread, crossing them, separating the thinner cake layer. 
You can also cut it with a long knife, but I always do it not so neatly.
Coat each cake well with cream. Cover the top and sides with the remaining cream. Decorate with nuts or chocolate chips. When it comes to decoration, your own imagination will be your best assistant. 
The final stage
The kefir cake “Fantastika” should be soaked in cream. It is best to prepare it in the morning while expecting guests for dinner.
This kefir cake has a lot of advantages: fast, simple, made from simple and high-quality ingredients and very tasty. It deserves to take its rightful place among family recipes. 
Video recipe for the “Fantastic” cake
All stages of preparation can be seen in the video. Here are the ingredients included in a fantastic kefir cake, and the technology for preparing the dough and cream is described in detail. The author shares the intricacies of the recipe in the process of preparing the cake. The assembly of the finished cake and its decoration are clearly and clearly shown.
Chocolate cake with kefir Fantastic. Quick chocolate cake. Chocolate cake with nuts.
Chocolate cake video recipe. Chocolate cake simple recipe. Chocolate cake recipe. Cream made from condensed milk and butter. Edible silver balls for decoration https://megabonus.com/y/5gO4S
Mug-sieve https://megabonus.com/y/Lz8Sc Ingredients: dough-kefir 300 ml., 2 eggs, 2 tbsp. vegetable oils, sugar 1-2 tbsp., flour 300-320 g., cocoa powder 2-3 tbsp., soda 1 tsp. cream - 200 gr. sl. butter, 200-250 gr. condensed milk, nuts (optional) 150 gr. In order not to miss new videos, press the bell above!)))
2017-05-06T08:33:09.000Z
Chocolate cake with kefir “Nochenka”
“Nochenka” cake with kefir, a step-by-step recipe with photos, clear, simple and accessible even to those who have never baked before.
- Cooking time: 2 hours
- Number of servings: for 12 persons.
- Kitchen appliances and utensils: a bowl or pan for kneading dough, a whisk or mixer, a spoon, a ladle, a springform baking dish, a bowl for whipping ingredients for cream, a saucepan for brewing cream, a serving dish.
Required Products
For the test you will need:
- Kefir – 0.5 liters;
- Soda – 2 teaspoons;
- Flour – 2 cups;
- Sugar – 2 cups;
- Eggs – 2 pieces;
- Cocoa powder – 4-8 tablespoons;
- Nuts or grated chocolate for decoration.
For the custard you need:
- Milk – 2 glasses;
- Flour – 2 tablespoons;
- Sugar – 1 glass;
- Eggs – 2 pieces;
- Butter – 100 g.
How to make chocolate cake “Nochenka” (with kefir) at home
Chocolate cake “Nochenka” with kefir is one of my favorite cakes. I got his recipe from a friend a long time ago, and since then it has become firmly established among the recipes that I use constantly. If I hadn’t tried it first, I probably wouldn’t have believed that a cake with kefir and other simple and ordinary products could be so tasty and festive.
How to make sponge cakes and cakes
If lumps remain and cannot be dissolved, the dough should be passed through a sieve. Grind the remaining lumps on it with a small amount of batter and mix everything well.
Preparing the cakes
It is better to bake kefir cake layers separately, pouring part of the dough into a springform pan lined with parchment paper. It is convenient to do this with a ladle. Depending on the diameter of the mold, the cakes will be from 6 to 12 pieces.
The more cakes you make, the more cream you need to prepare so that there is enough to soak them all. Each cake is baked in a prepared hot oven for a quarter of an hour at 180 degrees. As usual, we determine readiness using a wooden stick.
Recipe for cream for the “Nochenka” cake
Meanwhile, make the cream. To do this, bring one and a half glasses of milk with sugar to a boil.
Beat the remaining half a glass with the eggs and flour until smooth.
In a thin stream, without ceasing to actively stir with a whisk, introduce the egg-milk mixture with flour into the hot sweet milk. 
Video recipe for chocolate cake “Nochenka”
The video shows how to make a cake with kefir “Nochenka” without custard. Instead, the author of the video uses a mixture of cream and Philadelphia cheese with powdered sugar. The technology is described and the step-by-step steps for preparing the cake are shown. The preparation of the original cream is clearly demonstrated, as well as the assembly and decoration of the cake.
Cake Nochenka (with kefir)
So for half a liter of kefir we take:
2 cups sugar
2 cups of flour,
2 eggs,
2 level teaspoons of soda,
2 tablespoons vegetable oil
and 4-8 (depending solely on your ideas about chocolate) tablespoons of cocoa powder.
For cream:
for half a liter of cold (at least 30%) cream you need 100 grams of powdered sugar,
1 pack of vanilla sugar (you can use vanilla essence, you can use a vanilla stick, you can use any other flavoring, you can do without it at all)
and a pack (225 grams) of Philadelphia cheese (can be replaced with cottage cheese or ricotta, well rubbed through a fine strainer, or punched until smooth in a blender).
Dear friends, subscribers and viewers, I invite you to visit my website http://www.fotokulinary.ru/, on the website
Only homemade culinary recipes are presented,
homemade with photos and step-by-step descriptions,
guided by which you can easily prepare any dish!
2015-03-06T12:39:07.000Z
When preparing cakes with kefir, it is useful to know some subtleties:
- The kefir dough turns out dense, this should be taken into account when preparing creams and made them a little liquid so that the cake is better soaked.
- When using kefir or anything fermented milk to prepare the dough, there is no need to quench the baking soda with vinegar. The acid contained in kefir will successfully cope with this role.
Invitation to discuss cakes and possible improvements
Prepare a kefir cake according to my recipes and share your impressions, opinions, and secrets of delicious kefir baking that you inherited from your mothers and grandmothers.
Grated pie with jam. Recipe for shortbread pie with protein cream July 2nd, 2015
Grated pie with jam- one of the most common recipes. Because shortcrust pastry pies, as a rule, prepare hastily and they turn out delicious. Many love shortbread dough, personally, this is one of my favorite doughs for baking, whether for pies or shortbread.
offers you step-by-step recipe for making grated pie with photos, described with its amendments and additions, exactly as this wonderful shortcrust pastry pie
This jam pie should have been proudly called Gagarin's Pie. Should have, but didn't. Pie recipe, which caught my eye under exactly that name, turned out to be not at all the pie for which it pretended to be. And during the baking process I had to change the recipe a little.
Now I share with you mine recipe for shortbread pie with jam or marmalade, it turned out, however, very tasty. Now it’s up to you to cook, taste and evaluate
Pie with jam recipe with photo. Grated shortcrust pastry pie:
Pie ingredients:
Jam (thick), jam, marmalade or confiture - for filling (it is better to take it with sourness)
Potato starch - for sprinkling the jam filling
A pinch of salt - for the meringue
A pinch of citric acid - for the meringue
For shortbread dough:
Flour - 2.5 cups (200 g glass, which includes 140-150 g of sifted flour)
A pinch of salt
1 teaspoon baking soda (without top)
200 gr. butter or margarine (chilled)
Eggs - 4 pieces (whites for filling, yolks for dough)
Milk - 0.5 cup (approximate amount) Note: a small amount of milk may be needed if the dough turns out hard and will not mix into a lump
Granulated sugar - 1 glass (half a glass - for the dough (mixed with yolks), the other half a glass - for the filling (meringue)
Cocoa powder - 1.5-2 tablespoons (in dough)
Grated pie - recipe for pie with jam (jam):
Sift flour together with soda.
Grate the butter here and add salt
And rub the mass with your hands to get fine crumbs.
In another cup, mix the yolks with half a glass of sugar and grind well, preferably until there are no sugar grains left.
Combine both masses and mix.
If the dough cannot be gathered into a lump, pour in milk in small portions until the dough can be mixed, but at the same time, so that it does not turn out too soft.
We divide the dough into three unequal parts: two identical ones - smaller and one larger (this part will be the basis for the pie). Mix one of the small parts with cocoa.
The finished dough does not mix well with cocoa; uneven coloring may result. Don’t worry, this will not affect the taste of the pie and do not knead this piece for a long time so as not to disturb the structure of the shortcrust pastry.
We put the largest piece in the refrigerator, smaller pieces, each separately, wrapped in plastic, and put in the freezer (for about 1 hour).
While the dough is freezing, make meringue for pie.
We begin to beat the egg whites with a mixer at low speeds, gradually moving to higher speeds. While beating, add a pinch of salt. When the whites increase in volume, add sugar little by little and beat until you get a meringue. At the end of whipping, add a pinch of citric acid. The meringue should be whipped until stiff, as in the photo. Look, such an interesting figure was created when I shook the meringue off the mixer blades into the total mass. As you can see, the meringue “holds its shape” perfectly.
Grease the baking dish with oil. We take the largest piece out of the refrigerator and grate it directly into the mold on the largest grater, evenly distributing it over the entire surface and making small sides. Then you can lightly press and spread this layer with your hands.
We coat it with jam.
Sprinkle the surface of the jam with starch. Next, rub the second piece of dough with cocoa on top of the jam.
Hello everyone. “To prepare the Dobryninsky cake, you need to be patient,” my wife thinks, since it took some time for the cake to soak. But in fact, this cake is very easy and simple to prepare. Well, of course, as in any business, there are some nuances, but you and I can easily overcome them if we follow all the recommendations specified in the recipe.
The “Dobryninsky” cake is a very simple shortbread cake to make, but at the same time it is very, very tasty and tender. In addition, it is quite inexpensive in terms of products.
So, if you are interested, let's get started.
To prepare this cake, we will need these ingredients, the exact quantities of which are indicated at the top of the recipe. And if you follow the recipe, success in making this cake is guaranteed.
1. First, take all the butter prepared for the cake (in this case I took creamy margarine. Of course it tastes better with butter, but with margarine it’s cheaper and the color of the cakes turns out bright yellow), added granulated sugar and salt to it (so that it’s all dispersed, salt is better use small ones so that there are no grains of it in the dough after preparing the cake (checked). After all, our dough is shortbread and there is no need to knead it thoroughly and for a long time.
2. Stir these ingredients thoroughly, but not so much that the butter (or margarine) melts.
3. Next, sift the premium wheat flour (to separate any debris that may have accidentally fallen in and to saturate the flour with oxygen). We add only egg yolks to it, and use the whites from the eggs in preparing the cream (the egg whites will tighten everything, including the dough, but the egg yolk, on the contrary, gives the dough looseness) and stir everything as well.
Mix the dough until you get crumbs like this.
4. Then add the mixed granulated sugar and butter and briefly knead the crumbly shortbread dough. After that, roll it into a ball and put the dough under film for thirty minutes in the refrigerator, where it will rest, gain gluten (despite the fact that this is a shortbread dough, it still needs gluten) and the butter (or margarine, as in my case) will cool ).
After thirty to forty minutes, take out the chilled dough and divide it in half into equal parts. Our cake should consist of three layers. We will assemble the third cake from the scraps of these two.
5. Roll out each piece of dough into a layer approximately five to seven millimeters thick and onto some flat round piece (I use a lid like this with a metal rim, pressing lightly on it, I get a perfectly smooth circle.
6. As I already mentioned, we collect and roll out another third circle of dough from the scraps. And the trimmings from it will be used to sprinkle the cake in a circle on the sides.
7. Bake all the cakes one by one in a preheated oven at a temperature of one hundred and eighty degrees for ten to twelve minutes. This time may vary depending on the specific features of the stove you have. Watch the color of the cakes, don't burn them.
8. We generously coat each cake on one side with cranberry jam, and coat the top cake on the bottom side and set them aside to soak.
10. Next, after our cakes are soaked in jam, coated with a special protein custard, assembled and folded, we will begin to decorate our cake. To do this, sprinkle the surface of the cake, which is not covered with either cream or jam, with powdered sugar, sifting it through a fine sieve.
11. On top of the powdered sugar, draw diagonal intersecting lines with the custard protein cream.
12. Using the same cream, using a pastry sleeve or syringe, apply the following decorations in two circles (decorations may differ from the original based on your preferences). Place a small portion of the remaining cranberry jam in the middle of the inner small circle and you can additionally decorate with some other berries.
I always get this kind of shortbread cake on one side and a very tender soaked cake that melts in your mouth on the other.
I wish you all bon appetit and creative success!
Cooking time: PT02H40M 2 hours 40 minutes
As a child, my mother often prepared apple cider for us, which she coated with protein glaze on top, resulting in an airy delicacy with a crispy crust.
Shortbread pie with apples and whipped egg whites, the recipe for which I will tell you today, is a variation on this theme.
Recipe for shortbread pie with apples:
- Egg yolks – 2 pcs.
- Butter – 100 g (you can use margarine instead of butter or make a mixture of butter and margarine)
- Powdered sugar – 50 g.
- Apples – 2 pcs.
- Flour – 200 g (about 1.5 cups with a volume of 250 ml)
- Milk – 2 tbsp. spoons
For the meringue:
- Egg whites – 2 pcs.
- Sugar – 100 g.
How to bake:
Grind the softened butter with powdered sugar and yolks, you should get a homogeneous mass similar to a smooth cream.
Add flour to the mixture and grind it into crumbs.
Pour 2 tbsp into the resulting mass. spoons of milk and knead a soft elastic dough. Try to knead the dough quickly, since if you knead for a long time, gluten will begin to form in the dough and the crust in the finished pie will turn out hard.
Roll out the cake, place it in a baking dish and refrigerate for 30 minutes.
Attention! Before placing the shortbread in a cold place, prick it with a knife or fork. This will help prevent the dough from swelling and deforming during baking.
The next step in preparing apple meringue pie is preparing the filling.
Cut the apples into large pieces and sprinkle with lemon juice to prevent the flesh from darkening. Sprinkle with sugar and set aside - we want the apples to become softer and release excess juice, which we will later add salt. You can soften the apples a little by heating them in a saucepan with a piece of butter. In this case, we reduce the possibility that the apples will “flow” during baking.
Beat the whites into a dense mass, adding 100 grams of sugar, achieve a shiny snow-white glaze.
Note: avoid getting fat particles into the container in which you are whipping the meringue, otherwise the glaze may not whip up.
What other features and rules exist for whipping proteins with sugar can be found in a specially created article on my blog:
We take the cold shortbread out of the refrigerator, put the apples on the dough and put the apple pie in the oven, preheated to 180-200 C, for half an hour.
After this time, cover the cake with white glaze and put it back into the oven at 120 C, baking time - 1 hour.
To ensure that shortbread pie with apples always turns out:
1. The apples should not be too juicy, otherwise the crust will become soggy and the taste will taste like raw dough. It’s good if these are apples that have been picked from the tree a long time ago and have become looser in structure.
2. The shortbread will be tender and crumbly if you take the butter out of the refrigerator and let it sit at room temperature. If you use cold butter (such dough recipes also exist), the dough will be firmer.
3. Apple meringue pie should be eaten freshly baked! If you leave it on the counter overnight (or in the refrigerator, it doesn't matter), the meringue may become soggy and partially melt.
Here's what we get:
I will answer the questions that I most often receive regarding this recipe:
— What form is used to bake apple pie?
In this recipe I use a regular metal mold with a diameter of 25 cm. You can use a mold with a larger or smaller diameter, but in this case you will need to increase or decrease the amount of ingredients proportionally.
— Do I need to grease the mold?
There is no need to grease the apple pie pan for this recipe, as the dough contains a large amount of butter.
— Why is the meringue crust not crispy?
This may be due to the fact that the apples are very juicy, or there is high humidity in the apartment.
— Is it possible to add nuts to meringue?
Adding nuts will make the meringue cap smaller in volume (since nuts absorb moisture well), but this will not make it any less tasty. I bake shortbread pie with apples according to this recipe with whipped egg whites without nuts, but I think it will be tastier with them.
— Is it possible to use sour apples instead of sweet ones?
I will be glad to see your feedback and photos of the result! Write how the apple pie with meringue turned out, did you and your family like it!?
Apple pie can be prepared using olive oil - for example, as Yulia Vysotskaya does. I offer this option for the collection of video recipes:
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