Recipe: Currant Sourdough Pie step by step with pictures | Handy.Recipes

Currant Sourdough Pie

Cooked currant sourdough tart

Nutritional Value

Here is a recipe for a currant pie. For those who like sour cake! It is equally good with red and black currants! It can be baked with sourdough or with yeast, both are included in the recipe.

Author of the recipe

Ingredients for currant sourdough pie on sourdough:


  • Sourdough starter (or 1 tsp.l. dried yeast) - 75 g
  • Milk (warm) - 100 ml
  • Chicken egg - 1 pc
  • Sugar - 40 g
  • Butter (melted warm) - 50 g
  • Salt - 0,3 teaspoon
  • Orange zest - 1 teaspoon
  • Wheat flour / Flour - 350 g


  • Milk - 125 ml
  • Sour cream (any kind of fat, mine is 15%) - 125 ml
  • Sugar - 50 g
  • Potato starch - 2 tablespoon
  • Vanilla - 1 g


  • Blackcurrant - 600 g
  • Starch - 1 tablespoon


  • Wheat flour / Flour - 150 g
  • Coconut chips - 50 g
  • Sugar - 75 g
  • Butter (cold) - 100 g

How to cook currant sourdough cake step by step with photos

The dough is not sourdough: Mix sourdough at peak activity with milk and load it into the oven. We add egg, melted (not hot) butter, sugar, salt, zest. Weigh the flour, but do not add it all at once, because. к. It can go a little less or a little more. We turn on the oven to the kneading program, I have it for 10 minutes. kneads, 20 min. rests, next 20 min. kneads, the rest of the time lifting. As soon as the HP has stopped kneading we time 2,5-3 hours, the dough will rest (on the photo beginning of rest). Dough on yeast: Pour yeast in warm milk and let stand for 5-10 minutes until yeast dissolves. Next we load all the ingredients into the oven, according to your instructions. Turn on the kneading program. Do not add all the flour at once, because. к. It can go less or more and leave for 40-50 min. until the dough has risen two or two and a half times.

Let's start making the cream. Measure milk. Dilute the starch with a little cold milk.

Mix remaining milk with sour cream, sugar, vanilla, place over medium heat. Add starch, stirring continuously, bring to the boil. The cream should thicken. Remove from heat and leave to cool, stirring occasionally.

Let the dough rise after 2 hours if it is on sourdough, or after 40 minutes. if on yeast. Line a mold with removable sides with parchment and spread the dough out evenly on the bottom of the mold (26 cm, you can get a little bigger mold).

Spread out the cream, which has cooled down by now. Look, you can see on the photo how thick it is.

Spread it evenly on the pastry.

Peel and wash the currants, let them drain and mix with 1 tablespoon of starch. Sprinkle it on top of the cream.

Making the streusel. You could basically make it while the dough is rising. Sift the flour and mix with the coconut flakes, sugar, add the chopped butter. Grate the mass with your hands or with two forks until it resembles breadcrumbs, it is more convenient to use a mixer with whisk attachment.

Spread crumbs evenly. If the cake is on sourdough leave it to rise for 1-1.5 hours. If the cake is made with yeast leave it to rise for 30 minutes. Put in oven for 40 min. at 180*C. If it burns a lot, cover with parchment.

Nutritional Value:

Whole Dish:
216595.2 Calories
2953.3 g
20750.2 g
3996.2 g
206.7 Calories
2.8 g
19.8 g
3.8 g

Salt, Flour, Wheat Flour, Sugar, Butter, Egg, Sweet, Sourcream, Starch, Milk, Potato starch, Sour, Baking, Coconut, Blackcurrant, Orange Peel, Cakes, Vanillin, Pastry

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