Colorful Berry Pie - Bunte Beerentorten

Colorful Berry Pie - Bunte Beerentorten

Category: Bakery products

Kitchen: german

Ingredients
eggs	2 pcs
sugar	60 g
butter	60 g
flour	70 g
ground nuts (almonds, hazelnuts, pistachios)	90 g
baking powder	5 g
lemon zest	taste
a pinch of salt
syrup:
Orange juice	100 ml
sugar	50 g
cream:
soft cream cheese	250 ml
cream 35%	250 ml
powdered sugar	100 g
berry sauce:
cherry, raspberry, currant (frozen)	250 g
sugar	100 g
starch	1 table. l.

Cooking method

• The average German eats almost one and a half kilograms of honey and 34 kilograms of sugar a year (according to tireless scientists). Germans are great admirers of not only sausages and beer, but also sweets. After a more than hearty dinner, they are not averse to having a dessert. And dessert in Germany is often eaten not just with spoons, but with whole cups. Cakes, puddings and jelly are the favorites of German sweet tooths. In memory of the past, hard times, the inhabitants of northern Germany regularly indulge themselves with their favorite dessert - rote Grütze. The name "porridge" or "pudding" (Grütze) has been used here for a long time to describe a rather tasteless jelly made from oats or bran. Resourceful hostesses over time "brightened up" or, more precisely, colored the plain jelly with the juice of ripe berries (raspberries, cherries), then flavored it with sugar, and only then they began to do without cereals altogether, replacing it with starch or gelatin and adding not only juice to the dish but also the berries themselves. In Germany, sweet and sour jelly is always only red, and is traditionally served with a thick vanilla sauce. Jelly is also used in baking pies and cakes.
• Classic for German cuisine - Berry Pies. Berries can be used differently, depending on the season.
• Cooking a pie with berry sauce (jelly).
• Beat butter, sugar and salt in a food processor until creamy. Add eggs 1 pc and mix well at low speed.
• Mix flour, baking powder, nut flour (I have pistachio flour), lemon zest and add to the egg mass.
• Stir the dough and place in a mold. Bake at 160 ° C for 35-40 minutes.
• For the syrup, boil the orange juice with sugar and boil for 5 minutes.
• Remove the biscuit from the oven, prick with a skewer and pour over the syrup. Cool down.
• For cream, mix cream cheese with powdered sugar. Whisk the cream until firm peaks and stir in the cream cheese.
• I used frozen berries. When they defrosted, 70 ml of liquid from the berries drained and dissolved the starch in it.
• Put the berries with sugar in a saucepan on the stove. Boil. Pour in berry juice with starch. Bring to a boil and turn off.
• Assembly: I did not soak the sponge cake with orange syrup, but immediately laid out the berry sauce. He soaked the cake well. Has cooled down. Decorated with cream.
• I offer my own serving of this dessert.
• 
• Berry sauce:
• cherry, raspberry, currant (frozen) - 250 g
• sugar - 100 g
• gelatin - 7 g
• Soak the gelatin. Heat the berries with sugar to dissolve the sugar. Boil
• Turn off. Add gelatin and mix well. Pour into a mold and place in the freezer.
• Cream: Add gelatin to the cream - 10 g. Soak the gelatin. Stir the cheese with powdered sugar. Whip the cream. Dissolve gelatin in a water bath. Add a few tablespoons of cream to the gelatin. Mix everything well and pour through a sieve into the main cream. Mix. Put in a mold and put in the freezer.
• I made the biscuit with a cream siphon, but it can be made without a siphon, in the microwave. The number of ingredients for this biscuit must be reduced.
• eggs - 1 pc
• sugar - 30 g
• butter - 25 g
• flour - 10 g
• ground nuts (almonds, hazelnuts, pistachios) - 25 g
• baking powder - 3 g
• Beat the egg with sugar in a food processor until it increases several times and until it is white and creamy. Melt butter to 45 ° C, add to eggs and mix gently. Mix flour, baking powder, nut flour (I have pistachio flour), and add to the egg mass.
• Pour 1/3 of the dough into a disposable cup and cover with foil. Put in the microwave for 40 sec. Cool down. It turns out to be very airy. Break the glass and decorate the dessert in parts.
• Assembly: put the berry jelly on a plate, put the cream on top, you can pour the berry sauce, decorate the sides with an airy biscuit and cream without gelatin, you can meringue.
• 
• Bon Appetit.

Note

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The pies are very beautiful! And not too complicated. The photos are wonderful and delicious!

Only for the design I have a small wish.
When, when planning to cook something, you choose a recipe from several, read the list of ingredients. When the list is right, then you read the recipe completely, with interest and carefully. For these reasons, I would like to read very, very interesting notes not in the section

Cooking method

and section

Note

[Tatyana]

Tatyana,: sorry: You are right, and Ella is not the only one who draws up recipes like that, well, I can't say for example like this: 100kg, 170cm, 20years ...... and then in a note: hello, my name is Nina! .. .. I can't and that's it

Well, okay, it doesn’t matter, we will "suffer", by all means preparing this - cool, tasty, beautiful!

[NataliARH]

Tatyana, you are right, and Ella is not the only one who draws up recipes like that, well, I can't say for example like this at first: 100kg, 170cm, 20 years ... and then in a note: hello, my name is Nina! ... I can't, that's all

NataliARH, yes, that's understandable. Moreover, it is very interesting and informative. Only when you start typing a recipe, I need to fit on the first sheet of the photo and the cooking method, not the history of the dish. Because I attach the printed sheet above the plate. Two is already inconvenient.

[Yulia]

Yulia, and I usually write cheat sheets, on a piece of paper for notes, the number of ingredients and just shortly the technology: beat the butter with sugar + the rest and that's it .... 200g 10-15 '

[Yulia Antipova]

And I usually do like Yulia Antipova - why write if it's easier to print! (The printer asks to be driven, otherwise it dries up ...)

Thank you all for your attention to the pies I have prepared!
Girls, the discussion was on this topic) in this competition is meant the publication of not only the recipe, but also, preferably, the history of the origin of this dish or, accordingly, the area of ​​Germany. This was stated in the terms of the competition.
And in the recipe, you can copy what specifically interests you))))

[nar-din]

nar-din, dear hostess, do not be angry. Just carefully, carefully, in a whisper, they expressed their wishes for the design: first, a brief method of preparation, then a bigger and more interesting story with geography. Well, if you like it that way, then it's good: do as you like, and we'll go somewhere !!

Ella, in the conditions of the competition there is not a word about history or description, there is a condition for the name of the recipe to contain a region or be of German origin

[TATbRHA]

TATbRHA, Tatyana, yes we are neighbors))) My cousin lives in Yeisk))

[Yulia Antipova]

For Yulia Antipova:

And in my Novocherkassk, at NEVZ, my cousin and brother grew up (now one lives in Apsheronsk, the other in Vladivostok), my beloved aunt Larisa lived and died. I have been to Novochek several times, I like your cathedral so much, and the Catholic church is good, old.

And let's delete all these posts: this flood is not related to the topic.
The pies are good!

do not be angry

I didn't even think, Tatyana, to be angry after the "745 buckets" of recipes and the close finish of the competition, to redo something)))

in the conditions of the competition there is not a word about history

I wrote - "in the discussion"))) it was discussed that it is desirable with the history) maybe, of course, I understood it this way))) but what to say now, it is necessary to look for recipes somewhere else, as they wrote today - "golden", I don't even know where to look for this gold

then we did not understand each other. What about "gold" in the discussion to look for? I'll look at it!

Made this pie today. Mmmm, so delicious. I also made orange impregnation. Such a delicious miracle happened! Thank you very much!!! So festive and at the same time doable for me.