Cakes with raspberries easy recipe. Raspberry pie, recipe with frozen berries

Baking with berries turns out not only tasty and fragrant, but also juicy, with a pleasant fruity sourness, and raspberry pies are no exception. Such pies can be baked not only in the berry season, when nature itself gives us the opportunity to show our culinary skills, but also at any other time, because a reason to please relatives and guests delicious dessert will always be found. Today we will tell you how you can use frozen raspberries in baking in different ways.

Frozen raspberries for pies

Now almost any frozen berries can be bought in supermarkets and grocery stores, regardless of the season. Of course, raspberries are less common on the shelves than strawberries, cranberries, lingonberries and currants, which are very popular and in demand in cooking. But you can freeze the berries yourself for future use at home, if there is enough space in the freezer.

It’s probably not a secret for you that during a quick deep freeze, the berries retain vitamins and that’s all. useful material. In addition, the taste and aroma are not lost at all. But how to use frozen raspberries in baking? Will it affect the quality of the test?

Frozen raspberries retain their taste, aroma and beneficial properties for a long time.

Usually the berry retains its shape after defrosting. But when exposed to high temperatures, it can "float". In principle, there is not much difference whether you defrost the raspberries before using them as a filling or not. The most important thing is to take the berries out of the freezer, shake the container so that they separate from each other, and remove the “snow” that has formed. Without excess moisture, raspberries will perfectly retain their shape in the pie, both frozen and thawed.

Raspberries go well in pies with many other berries: strawberries, gooseberries, currants. Thanks to this combination, you can bake pies with different tastes - sweet, sour, tart. It is even better to use raspberries in tandem with cottage cheese: it is not only tasty, but also very healthy. If your kids categorically do not like cottage cheese, mix it with frozen raspberries and put such a filling in a pie. All the hate for it fermented milk product how to take it off by hand!

You can serve frozen raspberry pies with sour cream, chocolate, whipped cream or yogurt.

Video: how to freeze raspberries for baking

Step by step raspberry pie recipes

This sweet juicy berry very good as a filling for pies from almost any dough: puff, biscuit, yeast. We offer you several simple recipes among which you will surely find one that you will especially like.

Closed yeast pie with frozen raspberries and nuts

This dessert will conquer all your relatives and friends with its aroma! Connect the children to the implementation of the recipe - they love to knead the dough.

You will need:

• 300 g wheat flour;
• 250 g frozen raspberries;
• 100 g brown sugar;
• 11 g fresh yeast;
• 50 g sunflower oil;
• 50 g walnuts or almonds;
• 0.5 cups of warm water.

Cooking process:

1. Mix sugar with sunflower oil. If there is no brown, use white, this will not affect the quality of the dough.

   

   mix sunflower oil with sugar

2. Dissolve in warm water yeast. Mix with flour, add salt and sunflower oil with sugar. Mix thoroughly and leave to rise for 1-2 hours in a warm, draft-free place.

   

   Mix the ingredients in a bowl and let the dough rise for a while

3. If you have a microwave, put the kneaded dough in it for 1 minute, setting the power to 20%. The dough will warm up and then rise to the desired level in 20 minutes at room temperature.
4. While the dough is rising, defrost the raspberries and sprinkle them with a little sugar to remove excess juice.

   

   Sprinkle raspberries with sugar to release juice

5. Lubricate the form with butter, distribute most of the dough in it, not forgetting to make the sides. Sprinkle with chopped walnuts or almonds.

   

   Divide a portion of the dough into a mold and sprinkle with chopped nuts

6. Spread the prepared raspberries over the dough.

   

   Spread raspberry topping

7. Roll out the rest of the dough with a layer 0.5 cm thick, carefully “cover” a layer of raspberries with it, pinch the edges. If you have time and desire, you can make a kind of lid in the form of a lattice from this dough.
8. Allow 30-50 minutes for proofing.
9. Bake for 30 minutes at 200 degrees, then remove the cake from the oven, let cool and sprinkle with powdered sugar or grated chocolate.
   

   In a convection oven, set the temperature 10 degrees lower than required.

The "lid" of the pie can be decorated as desired.

Open pie with frozen raspberries from yeast dough

This dessert is very easy to prepare, especially if you like to cook with yeast. The cake is baked quickly, and it will probably be eaten even faster!

You will need:

• 3.5 cups of wheat flour;
• 2.5 cups frozen raspberries;
• 0.5 cups of white sugar;
• 0.3 cups brown sugar (for sprinkling)
• 1.5 teaspoons of salt;
• 160 g butter;
• 3 chicken eggs;
• 1.5 cups of milk;
• 2 measured teaspoons of dry yeast (without a slide).

Before you start kneading the dough, prepare the form in which you will bake the cake. This container should have high sides. Grease a mold with butter or line with parchment paper.

Cooking process:

1. Place a small saucepan over low heat. Heat 100 g of butter in it so that it melts (but does not start to boil), add milk and sugar.
   

   It may be more convenient to do this in a water bath, placing a small saucepan in a large bowl of water, because the mixture should be warm, not hot.

   

   Melt in a small saucepan butter without boiling

2. If you like sweeter pies, add more sugar than indicated on the ingredient list. And when the butter in the saucepan is completely melted, remove it from the heat, cool to a warm state, add dry yeast and leave the mixture for a while.

   

   Pour dry yeast into warm butter-milk mixture.

3. The heat will cause the yeast to "bubble". This means that the mixture is already ready for the preparation of the dough.

   

   When the mixture begins to bubble, you can knead the dough

4. In one bowl, beat the eggs, and in another, large in size, measure out the flour and salt.

   

   Prepare food for testing

5. Combine milk, butter and yeast mixture with flour and eggs. Stir with a spatula until completely even.

   

   Combine all products and knead the dough

6. Pour the dough into a mold and spread over the surface. Cover with polyethylene. Leave for an hour in a warm place to rise.
   

   If time permits, the dough can be left for 7-8 hours in the refrigerator for slow fermentation, and then warmed to room temperature

   

   Cover the shaped dough with cling film and leave to rise.

7. Defrost raspberries, if excess liquid (juice) has formed, drain it into another bowl. Arrange the berries on the risen dough.

   

   Put the thawed raspberries on the risen dough

8. Sprinkle brown sugar on top and drizzle evenly with melted butter (60g).

   

   Sprinkle raspberries with sugar and drizzle with butter

9. Put the form with the future pie in the oven, heated to 190 degrees. Bake for 30-40 minutes until golden brown.

   

   Bake open pie with raspberries until golden brown

From puff pastry

If you do not have much time for baking, you can bake a frozen raspberry pie from ready-made puff pastry. It is very easy to use and will save you a lot of time. Even if guests are about to come to you, you will have time to prepare sweets for tea.

We suggest you use a mixture of frozen berries for such a pie, for example, raspberries and blueberries. They are perfectly combined both in taste and in terms of benefits.

We will need:

And puff pastry is great for making small pies with frozen raspberries. To do this, you need to cut the dough layer into equal squares, roll it out, put a teaspoon of sugar and some berries inside each, pinch the edges and bake for 25 minutes.

sweet, juicy pies with raspberries - a treat for a big company

Jellied option

This cake will surely appeal to those who love a slight sourness in the taste of pastries. For the test, take:

• 150 g butter;
• 0.5 cups of sugar;
• 0.5 cups of sour cream;
• 2 cups of flour;
• 1 teaspoon baking powder.

For filling and filling you will need:

Remove the raspberries from the freezer before making the dough. Berries will not have time to flow during this time. Take a springform pan with high sides.

Cooking order:

1. Start mixing sour cream with sugar. Meanwhile, melt the butter in microwave oven or in a water bath.

   

   Mix sugar and sour cream in a bowl

2. When the melted butter has cooled, pour it into the sour cream and sugar mixture. Mix thoroughly with a whisk, but do not beat.
3. Gradually adding flour with baking powder, knead the dough until elastic and soft.

   

   Knead the dough from the prepared products

4. Grease a baking dish with butter and sprinkle with flour. Place a circle of baking paper on the bottom. Spread the dough with your hands, making high sides out of it.

   

   Roll out the dough and lay it in a mold, forming the sides

5. While the dough is resting in the mold, prepare the filling. Combine sour cream, egg, 2 tablespoons of flour, sugar. Stir with a whisk to completely break up any lumps. You can use a blender or mixer.
6. Distribute the raspberries over the dough in the form, pour the prepared sour cream cream. Bake for an hour at 180 degrees until the cream thickens.

   

   Put raspberries on the dough and fill with filling

7. Once the cake has cooled slightly, remove it from the oven. Remove the edges of the mold and carefully drag the cake onto a flat dish using the edge of the baking paper. If you do this with a cake that is still hot or warm, it will start to crumble.

   

   Allow the cake to cool before transferring it from the pan to a serving platter.

You can grind raspberries with cottage cheese (50–100 g is enough), and distribute this filling evenly over the dough, and pour over sour cream. So you get not only tasty, but also healthy raspberry-curd pie.

From butter biscuit dough

Delicate and soft biscuit is an excellent basis for a pie. Even if the frozen raspberries taken for him turn out to be sour, the sweetness of the dough will correct this.

Biscuit cake can be served with ice cream

Products:

• 150–200 g of sugar for the dough;
• 1 tablespoon sugar for sprinkling raspberries;
• 3 eggs (only whites are needed);
• 200 g flour;
• 2 tablespoons of sour cream with a fat content of up to 30%;
• 125 g butter;
• 1 teaspoon of vanillin;
• 200 g frozen raspberries;
• 1 teaspoon baking powder.

Cooking process:

1. Beat egg whites with half the sugar until stiff peaks form.

   

   Whisk egg whites with sugar

2. Beat the remaining sugar with warmed butter until soft until creamy. Enter sour cream, add vanilla, beat again.

   

   From butter, sugar and sour cream, prepare the base for the dough

3. Now sift the flour, add the baking powder to it and mix with the butter.

   

   After adding flour, knead the dough

4. Gently fold the beaten egg whites into the mixture. Stir the dough with a spatula from the bottom up. Add the remaining flour and stir slowly until smooth.
5. Grease a baking dish with oil and transfer the dough into it, evenly distributing it over the surface. Put raspberries on top (you can not defrost). Sprinkle with 1 tablespoon of sugar.

   

   Put the dough in a mold, spread the berries over it

6. You need to bake a sponge cake with raspberries at a temperature of 180 degrees in a preheated oven. 30 minutes will be enough for this. Just in case, check the readiness by piercing the cake with a wooden skewer: if it is dry, then the pastry is ready. Remove from oven, sprinkle with icing sugar and garnish with mint leaves.

   

   Finished cake decorate to taste

A simple recipe for a slow cooker

In a slow cooker, you can also easily prepare a raspberry biscuit pie. We suggest you add other berries to frozen raspberries, for example, lingonberries and blueberries in equal proportions, to experiment with the taste of the pie.

You will need:

• 250 g of frozen raspberries (or a mixture of it with other berries);
• 200 g of sugar;
• 250 g flour;
• 3 eggs;
• 1 sachet of baking powder;
• 1 sachet of vanilla sugar;
• 1 pinch of salt;
• 30 g of starch;
• 1 tablespoon butter for greasing the bowl.

The slow cooker will help you cook raspberry pie quickly and without hassle.

If you have a multicooker-pressure cooker, set the "Baking" mode and do not forget to open the valve to let the steam out.

If desired, you can sprinkle the cake with powdered sugar, grated chocolate or grease with whipped cream.

Video: Quick Frozen Berry Pie Recipe

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)

Gentle Cheesecake 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. To 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 layered cake with juicy raspberry filling - the perfect breakfast!

Ingredients:

1. Finished 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 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 It just pairs perfectly with a 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 forms you can not lubricate at all, because 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 healthy treat needed after it cools 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 allow not only to 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. Serve with powdered sugar, fruit or cream sauce, scoop of ice cream.

Video recipes

most appetizing homemade baking will delight you every day with new creations if you know a lot of recipes. And if not? Let's try to take fresh raspberries as a basis and combine various ones with them. You will learn how to make a fresh raspberry pie from yeast, shortcrust or puff pastry.

What kind of raspberries do you need?

For the filling of the pie, you can take not only fresh red raspberries. A beautiful combination will turn out in a pie with yellow or black berry. You can use exactly the one that grows in your garden or in the country.

If you prepare frozen berries for the winter, they can also be used when baking in the cold months. Just don't defrost them. Roll the berries in flour and send to the dough. It is so convenient to make biscuit pies.

Preparing berries

Raspberries are one of the few berries that can hide small worms inside. Finding them is easy, just look inside the berry. Especially if you buy raspberries on the market from unverified sellers. Yes, and picking your berries from the branches in the country, still look inside each.

The second part of the initial preparation is washing them in water. Namely: you need to pour into a volumetric cup cold water and dip the raspberries into it. Rinse them with your hands and fish them out of the water.

Then spread on a towel to drain the water. And in raspberries after washing, there will be a lot of moisture. So get ready to change your towel. It must be remembered that after such a procedure you can hardly wash a linen napkin to its original light color. But a piece of paper towel will not be afraid of red spots from raspberries!

With bones or without?

Fresh raspberry pie may have one drawback (or advantage, in the case of raspberries this is a moot point) - a large number of small bones. What to do with them? Depends on the desire of the chef and his ideas. If the cake is decorated with whole (halves) of berries or the filling will be raspberries stacked side by side, it is impossible to remove the bones. Yes, and it is not necessary!

But if the idea of ​​\u200b\u200bthe recipe has a crushed filling, then it is better to strain the raspberry puree through a sieve. Then it will be softer and softer, and the aroma characteristic of the berry will remain. But there will be no more bones. And it's extremely convenient! For example, in a gelled pie filling, where the bones will be completely inappropriate.

yeast dough pie recipe

Ingredients:

• margarine - 200 g;
• milk - 200 ml;
• salt - 5 g (pinch);
• fresh yeast - 40 g;
• wheat flour premium- 800 g;
• vanillin - 1 g;
• sugar - 200 g;
• raw chicken eggs - 3 pcs.;
• fresh raspberries - 500 g

Cooking:

• Pour fresh yeast with warm water in a bowl for a quarter of an hour under the lid. Enough 50 ml of water. Such preliminary preparation activates the processes of the yeast.
• Pour hot milk into a saucepan, add soft margarine, 100 g sugar and salt. Mix by hand. If the mixture is no longer hot, but warm, add the yeast. Mix and break two eggs into it. Mix again.
• Sift flour and add to the bowl in batches. Knead the dough.
• Put it in a bag and leave in a warm place to "approach" for an hour. At this time, check if it has escaped. In this case, slightly bend the dough into the pan and leave it again.
• Put the dough on the third rise. Devide into two parts. One - on the bottom layer of the cake, the other - on the top decoration.
• Sort and wash the berries. Dry.
• Line a pie dish with parchment paper and place a layer of dough on top. Sculpt the sides with your hands and lay out the berries. Sprinkle with vanilla and regular sugar.
• Roll out the other half of the dough and cut out beautiful decorations. Spread them on top of the workpiece under the pie. The shape and volume of jewelry depends only on individual imagination. If you have any cookie cutters in the form of leaves or flowers, you can use them.
• So, decorate the cake as you wish.
• Beat the remaining egg and brush the top of the pie with it. Use a pastry brush or cotton-gauze swab for this.
• Put the cake to rise for 15-20 minutes.
• Turn on the oven to a mode of 200-220 ° C.
• Put the pie in the oven and bake until done. Its top will slowly rise even more, and then be covered with a uniform ruddy color scheme.

What else to grease the cake with?

Instead of an egg for lubrication, warm milk or cream is perfect.

And after baking, you can smear the cake with sweet syrup. It is better to cook it in advance so that it is not too hot. It is enough to bring to a boil a mixture of sugar and water in a ratio of 2:1 or 1:1.

Recipe with homemade puff pastry

Puff pastry pie with fresh raspberries can also be baked from ready-made shop dough. But homemade dough out of competition. It rises better, and by weight you can cook as much as you need. And if sometimes there is no time to mess around with flour and dough, just cook it for future use! Before you get ready to bake something from it, pull it out of the freezer in advance. It is very comfortable! Homemade puff pastry with fresh raspberries will always delight you and your loved ones!

Ingredients:

• butter or margarine - 200 g;
• cold water - 50 ml;
• granulated sugar - 3-4 tbsp. l.;
• black or red raspberries - 200 g.

Cooking:

• Prepare black raspberries and set aside for now.
• Mix flour in a separate bowl with butter. Take frozen butter, but not hard. Mash with a fork or cut with a knife.
• Add water to the dough and knead with your hands. Try to work quickly, otherwise the butter will melt. Cut the whole piece into two halves. These will make up the bottom and top of the pie.
• Put the dough in the refrigerator, and after 10 minutes spread it into shape. Better to roll with a rolling pin.
• Then lay out the filling and cover with a second rolled layer.
• Bake the cake in an oven with a fixed temperature of 200-220°C.

Sand cake with raspberries

Ingredients:

• wheat flour of the highest quality - 300 g;
• butter (or margarine) - 150 g;
• raw chicken egg - 1 pc.;
• granulated sugar - 60 g;
• powdered sugar - 20 g;
• fresh raspberries - 400 g.

Cooking:

• Carry out the primary processing of berries. This recipe calls for whole large specimens. Do this carefully so that the berries do not wrinkle. Otherwise sand cake with fresh raspberries will not be very attractive in appearance.
• cook shortbread dough. Crack an egg into a bowl and add sugar. Stir until smooth. Stir in soft butter. Add flour in several steps and knead the dough. It's better to do it by hand.
• Take a baking dish and spread the dough in it. You can use your hands or roll out the dough with a rolling pin. Form the sides and cut off the excess dough.
• Put the raspberries one by one into the dough form.
• Put the pie with fresh raspberries to bake. The recipe involves keeping the cake in an oven preheated to 200-220 ° C for about half an hour. But the time depends heavily on the size of the cake. After all, the form can be taken wide or not.
• When the cake is baked, take it out and sprinkle generously with powdered sugar.

Jelly pie with cream cheese

Delicate gelled berry puree goes well with crispy dough. There are more than enough recipes for jelly pies! But there are only a few such original desserts!

Marmalade is taken here as a gelling component. Can gelatin be used? In this case, no! When baking, the filling will heat up to a boil, and gelatin will lose all its basic properties. But marmalade during production is prepared with another gelling agent - agaroid. He is not afraid of high temperatures and tolerates boiling well.

So, let's try to cook such a pie with fresh raspberries. The recipe with a photo is presented to your attention below.

Ingredients:

• black raspberries - 500 g;
• cream cheese(not salty!) - 100 g;
• light marmalade - 100 g;
• sugar - 200 g;
• butter - 200 g;
• salt - a pinch;
• beer (dark or light) - 100 ml;
• wheat flour of the highest grade - 300 g;
• ground cinnamon - a pinch.

Cooking:

• Carry out the primary processing of raspberries - sorting, washing, drying.
• Pour sugar into a saucepan and pour 50 ml of water. Stir and bring to a boil. Add berries and mix gently. Cook for 5-10 minutes over low heat. Remove from fire and let cool.
• Marmalade cut into small pieces and add to the confiture, mix. Add ground cinnamon and stir. If desired, you can now add vanilla sugar or a drop of rum. Fresh raspberry pie will taste amazing!

• Prepare dough. In a bowl, mash the butter and flour with a fork until crumbly. Add cold beer and knead the dough. Devide into two parts. Put it in the freezer for half an hour in different plastic bags. Take out the first piece and roll it out into a pie pan shape. Cover a baking sheet with foil (regular food) and put the dough into it. Form the sides with your hands. Since there will be a lot of fillings, the sides should be high - 3 cm. By the way, the dough can be made in advance, it will lie perfectly in the freezer and wait in the wings.
• Now turn on the oven at 200°C.
• Put the dough directly in the pan in the freezer for another half hour. Take out and lay out the filling from the gelled confiture.
• Cheese cut into small cubes. Place the cream cheese slices directly on top of the raspberries.

• Take out the second piece of dough and quickly roll it out. Cover the top of the pie and cut off excess pieces around the edges. Pin the sides. Make a slit in the middle with a sharp knife to let steam out during baking. Then put the cake to bake for about one hour. Pie with fresh raspberries hastily ready!

Topping combinations

If you do not want to make the filling one-component, you can use the following combinations:

• red raspberries and apples;
• red raspberries and cherries;
• black raspberries and tangerines (citrus juice can be added to confiture instead of water);
• black raspberries and cranberries.

Spices and seasonings for the pie

Red raspberry - very sweet berry, but this sweetness can be emphasized with a pinch of ground cinnamon or nutmeg. Dried mint or oregano (powder) is also suitable.

But black raspberries are more neutral in taste. And you need to add zest to it. Literally and figuratively! Introduce some pitted raisins or other finely chopped dried fruits into the raspberry filling. Citrus juice and zest, cranberries and lingonberries go well with black raspberries.

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 up 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. Grease the dough 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

Whip the 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. From finished baking the toothpick should come out 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 cereals. 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. Lay out berry filling into a 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 baking dish with a removable bottom vegetable oil and press the cookie mixture firmly on 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 peel. 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.