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Baking with raspberries is a simple recipe. Raspberry baked goods - the best recipes for homemade pies, muffins and puffs

Baking with raspberries is very diverse, any dough options go well with berry filling. Every chef will definitely be able to bake a simple pie, but a good and clear recipe will tell you how to create extraordinary treat worthy of a special occasion.

What to bake with raspberries?

Any raspberry recipe is usually easy to prepare. The berry does not require special preparation, washing or cleaning. It goes well with strawberries, gooseberries or currants, so you can create your own unique tastes combining different varieties berries.

  1. You can bake a quick raspberry pie in the oven on the basis of any dough: shortbread, puff, yeast, biscuit. The sour berry perfectly sets off sweet taste cakes.
  2. Berry cake can be decorated in different ways, using raspberries as a decoration, interlayers in the form of mashed potatoes, or can be filled raspberry flavor delicate soufflé.
  3. Any recipe can be adapted for a raspberry filling, such as brownie or charlotte.
  4. Pies are baked or fried, the dough is used unleavened or yeast.

Bake delicious and lush cupcake with raspberries everyone can. Berries for of this recipe it is better not to wash, but if you had to do this, but they need to be dried and sprinkled with starch. The dough will fit the classic, and to complement the taste and aroma, you can add vanilla sugar and lemon zest... Use a 22 cm round or standard bread pan.

Ingredients:

  • raspberries - 500 g;
  • starch - 30 g;
  • sugar - 150 g;
  • flour - 1.5 tbsp.;
  • vanillin, baking powder;
  • lemon zest - 2 tbsp l .;
  • soft butter - 150 g;
  • eggs - 4 pcs.

Preparation

  1. Put the raspberries in a mold and sprinkle with starch.
  2. Beat eggs and sugar into a fluffy mass.
  3. Add vanilla and baking powder, zest, add flour.
  4. Add oil, beat again, pour into a mold over the berries.
  5. Baking the raspberry muffin will last 30 minutes at 190.

If there is an opportunity to devote more time to baking, it is better to bake raspberry pies from yeast dough with lots of baking. Preparation of such a base takes more than one hour, but the result is incomparable fluffy products that do not stale even the next day. From the specified number of ingredients, about 15-20 small pies will come out.

Ingredients:

  • raspberries - 600 g;
  • yeast - 50 g;
  • milk - 200 ml;
  • sugar - 1 tbsp. l.
  • flour - 800-900 g;
  • sugar - 1 tbsp.;
  • soft oil - 150 g;
  • eggs - 4 pcs.;
  • vanillin;
  • milk - 300 ml;
  • yolk.

Preparation

  1. Mix products for dough, put in a warm place.
  2. Combine all the ingredients for baking, add dough, add flour, kneading a soft dough.
  3. Leave warm, kneading three times.
  4. Divide the lump of dough into small cakes, spoon over the raspberries and pin the edges together.
  5. Spread the pies on a baking sheet, brush with yolk and leave for 15 minutes.
  6. Baking raspberry pies will last 30 minutes at 180.

Such baking with raspberries takes place in three stages. First, a biscuit crust is made, it needs to be cooled for two hours. Next, a cheese soufflé is prepared, which is often based on Philadelphia or mascarpone, but it can be replaced with cheaper analogues of cream cheese. The third layer will be berry jelly, it is made separately and the finished cheesecake is made out.

Ingredients:

  • raspberries - 600 g;
  • sugar - 150 g;
  • water - 150 ml;
  • raspberry jelly - 50 g + 1 tbsp. water;
  • shortbread cookies - 300 g;
  • melted butter - 100 g.

Cheese soufflé:

  • cream cheese - 400 g;
  • sugar - 100 g;
  • cream 33% - 150 g;
  • eggs - 2 pcs.;
  • vanilla.

Preparation

  1. Grind cookies, mix with butter, distribute in a mold, tamp and build walls.
  2. Refrigerate for 2 hours.
  3. Beat cream cheese with sugar, add cream.
  4. Eggs are introduced one at a time.
  5. Pour the cream into the base, bake for 1 hour at 160.
  6. Pour raspberries into a saucepan, cover with sugar, add water and simmer for a couple of minutes.
  7. Pour boiling water over the jelly, stir until the crystals dissolve.
  8. Spread the berry mass on a chilled pie, pour in raspberry jelly.
  9. must stay in the refrigerator for at least two hours.

Easy and quick to prepare with raspberries. The dough consists of only four simple ingredients, the result is always a soft and crumbly treat, which is not a shame to put on a festive table. If follow good recipe such pastries with raspberries will remain soft the next day.

Ingredients:

  • eggs - 2 pcs.;
  • sugar - 1 tbsp.;
  • flour - 2 tbsp.;
  • soft oil - 150 g;
  • baking powder;
  • raspberries - 400 g.

Preparation

  1. Grind butter and sugar, add eggs and baking powder.
  2. Add flour, knead a dense lump.
  3. Distribute 2/3 of the dough in a rimmed dish, lay out the raspberries, sprinkle with sugar.
  4. Grind the remaining dough into crumbs, adding a little flour. Crumble over the top of the pie.
  5. Bake for 30 minutes at 190.

The original pie with raspberries and sour cream is prepared quickly, it looks somewhat like a cheesecake, but its taste is unlike any other delicacy. For the preparation of the base crust, a puff or cut is suitable and the dessert is served completely chilled. The form will be needed with low sides of 24 cm.

Ingredients:

  • shortbread dough - 400 g;
  • raspberries - 400 g;
  • starch - 20 g;
  • sour cream 25% - 200 ml;
  • egg - 2 pcs.;
  • proteins - 1 pc .;
  • sugar - 100 g;
  • vanillin.

Preparation

  1. Distribute the dough in a rimmed mold, cover with parchment and cover with beans or peas.
  2. Bake the cake for 10 minutes at 180. Remove the filling with paper and bake for another 15 minutes.
  3. Beat the protein with sugar, add eggs, add sour cream with vanilla.
  4. Put raspberries on the cake, sprinkle with starch, pour over with filling.
  5. Bake for 25 minutes at 180.

This super quick raspberry pie is made in no time by mixing the ingredients for the dough and baking. If you add less flour to the composition, a delicacy with a pronounced egg flavor will come out. To use this amount of products, you need a small form, 22 cm is enough.

Ingredients:

  • raspberries - 500 g;
  • sugar - ½ tbsp.;
  • butter - 60 g;
  • flour - 150 g;
  • vanillin;
  • milk - 150 ml;
  • eggs - 3 pcs.

Preparation

  1. Beat eggs with sugar and vanilla.
  2. Pour in milk and melted butter.
  3. Add flour, mix.
  4. Put the raspberries in an oiled form, pour over the dough.
  5. Bake for 40 minutes at 190.

Delicious and beautiful with raspberries will decorate any celebration. The dessert turns out to be very tender and very simple to prepare. With all its advantages, baking will take a minimum amount of time, you only need to make one cake, then the delicacy is cooled. This recipe is perfect for a summer menu.

Ingredients:

  • flour - 1 tbsp.;
  • sugar - ½ tbsp.;
  • eggs - 2 pcs.;
  • baking powder;
  • pastry cream - 200 ml;
  • sugar - 100 g;
  • gelatin - 10 g;
  • raspberries - 300 g;
  • citric acid - ¼ tsp;
  • raspberry syrup - 4 tbsp l.

Preparation

  1. Beat eggs with sugar, add baking powder and flour, pour into a split form, bake for 25 minutes at 190. Cool without removing from the mold.
  2. Soak gelatin in hot water.
  3. Whisk the cream until crisp peaks, add sugar and citric acid.
  4. Without stopping the mixer, pour in the gelatin.
  5. Spread the raspberries on the cake in one layer, pour the soufflé on top, smooth.
  6. Put in the refrigerator for 1 hour, pour over the raspberry syrup and leave in the refrigerator for another 1 hour.

Prepare most quickly if there is a frozen semi-finished dough in stock. It is better to use a yeast base, so the delicacy will come out lush and crumbly. Decorate products different ways, the main edges should be tightly fastened so that the berry juice does not flow out and does not burn on the baking sheet.

Ingredients:

  • puff pastry - 500 g;
  • raspberries - 400 g;
  • sugar - 150 g

Preparation

  1. Cut the defrosted dough into rectangles.
  2. Put a spoonful of raspberries on one half, sprinkle with sugar.
  3. Cover the filling with the second half of the rectangle, fasten the edges, pressing with a fork.
  4. Bake for 20 minutes at 190.

An incredible dessert - meringue roll with raspberries and pistachios. The delicacy is not difficult to prepare, especially if you have ever whipped a meringue, because the whole difficulty of cooking lies in creating a meringue. For filling, you can apply a light cream of mascarpone and raspberries to balance the sweetness of the treat.

Ingredients:

  • mascarpone - 200 g;
  • raspberries - 300 g;
  • sugar - 100 g;
  • proteins - 4 pcs.;
  • starch - 1 tsp;
  • vinegar - 2 tsp;
  • sugar - 200 g;
  • chopped pistachios - 50 g.

Preparation

  1. Dilute starch with vinegar.
  2. Beat the whites until a stable foam, adding sugar.
  3. Introduce the vinegar-starch mixture, beat until glossy.
  4. Spread the meringue on a baking sheet with parchment, bake for 30 minutes at 160.
  5. Cover the cake with a second sheet, turn over and remove the bottom sheet. Chill in the refrigerator.
  6. Beat the mascarpone with sugar, spread over the crust, spread the berries and roll up the raspberry roll.

This mega with fresh or frozen raspberries will appeal to all lovers of not very sweet pastries. Due to the addition of cocoa powder, dark chocolate and espresso to the composition, the dessert comes out a little bitter, but the assortment of nuts and berry filling refreshes the taste of the treat.

Ingredients:

  • soft butter - 170 g;
  • flour - 50 g;
  • eggs - 2 pcs.;
  • sugar - 2 pcs.;
  • chocolate - 100 g;
  • cocoa - 2 tbsp. l .;
  • espresso;
  • raspberries - 100 g;
  • crushed nuts - 70 g.

Preparation

  1. Melt the butter and chocolate, pour in the espresso.
  2. Beat eggs with sugar and pour over the chocolate.
  3. Add flour and cocoa, add nuts, mix.
  4. Pour the dough into a mold, distribute the raspberries, bake for 30 minutes at 180.

A quick and tasty pie with raspberries in a slow cooker is obtained. The delicacy will turn out more beautiful if the berry filling is distributed over the dough, so you can originally disguise the absence golden brown... In general, the recipe does not differ from the traditional one, the baking time is increased to 1 hour.

Raspberries are a sweet, healthy treat, rich in vitamins, minerals and antioxidants. Raspberries delight not only with their taste, but also with many pleasant associations that come from childhood: alluring neighboring raspberry bushes, raspberry jam, raspberry juice, etc. Raspberry Pie - There are many recipes. They are simple and straightforward to prepare. The main components of the pie are dough (biscuit, shortbread, puff, yeast) and raspberries (fresh, frozen), raspberry jam.

Simple Raspberry Pie Recipe

For simple pie with raspberries you will need:

  • 300 g of fresh raspberries (500 g for special berry lovers);
  • 100 g butter;
  • 2 eggs;
  • 150 g wheat flour;
  • 150 g sugar;
  • 1 teaspoon baking powder
  • 1 bag of vanilla sugar.

Cooking method: In a deep bowl, use a mixer to beat soft (room temperature) butter and sugar for a couple of minutes. Add eggs and beat with butter for 5 minutes until creamy. Add flour, vanilla sugar, baking powder, mix with a mixer for another minute. You will get a creamy biscuit dough. Place the dough in a greased split mold with an even layer. Pour raspberries on top of the dough.
Place the pie in the oven for an hour. Baking temperature 170 degrees.
The cake's test is pretty sweet. If the raspberries are acidic, dust the cake with powdered sugar.

Recipe "Pie with raspberries and cottage cheese"

For the test you will need:

  • 250 g wheat flour;
  • 130 g of low-fat cottage cheese;
  • 50 g of sugar;
  • a small pinch of salt;
  • 10 g baking powder;
  • 50 ml of milk;
  • 60 g butter(you can margarine);
  • a couple of pinches of vanillin.

For the filling you will need:

  • 300 g raspberries (fresh or thawed),
  • 3 eggs,
  • 2-3 tablespoons of starch
  • 50 g sugar
  • 200-230 g low-fat sour cream.
  • For decoration - powdered sugar.

Cooking method:

Cooking the dough. Put cottage cheese, salt, vanillin, soft butter in a cup, add sugar, pour milk, stir. Add flour and knead the dough.
Cooking the filling. Whisk sugar and eggs in a cup, add sour cream and starch, stir. Pour raspberries into this mass and mix gently. Place the dough in a greased baking dish. Pour in the raspberry filling. Preheat the oven to 180 degrees. The cake should be ready in 35-40 minutes. It should turn out to be rosy. Let the cake cool, sprinkle with powdered sugar. Pie with cottage cheese and sour cream is ready! It remains to make tea or coffee.

Lean raspberry pie

For those who are fasting, you can prepare lean pastries for tea.

To make a cake without eggs and milk, you will need:

  • 150 ml of water (hot),
  • 200 g wheat flour
  • 100 sugar,
  • 3 tablespoons of vegetable oil
  • 8 g baking powder
  • 1 handful of raspberries.

Cooking method: in a bowl, combine flour, sugar and baking powder. Pour in hot water with vegetable oil, stir quickly. Add the berry, stir. Put the dough in a greased baking dish (you don't need to grease the silicone one). Bake the cake without eggs and milk at 180 degrees for 20-25 minutes. Sprinkle the finished cake with powdered sugar.
A cake without eggs and milk is obtained with a rich berry flavor. The sour is very relevant. The hot cake with cold milk is delicious!

Delicious raspberry pie on yogurt

This cake will appeal to lovers of simple homemade baked goods.

To make yogurt raspberry pie you will need:

  • 2 cups wheat flour;
  • 200 ml of natural yogurt;
  • 1 cup cane sugar
  • 125 ml of vegetable oil;
  • 2 eggs;
  • a pinch of salt;
  • 180 g raspberries;
  • 1 bag of vanillin.

Cooking method: Rinse raspberries, place on a paper towel or sieve. In a bowl, beat eggs and sugar until bulky white. Pour in yogurt, add salt, vanillin, beat lightly again. Sift flour with baking powder and add in small portions, stirring the dough constantly. Pour in vegetable a little, mix. Pour the dough into a baking dish with lined baking paper, top with raspberries.
Bake in an oven preheated to 180 degrees for 40-45 minutes. Check the doneness with a wooden skewer.
Delicate yogurt pie with raspberries is ready!

Raspberry Jam Pie - Amazingly Beautiful and Delicious

For making a pie with raspberry jam you will need:

  • 400 g ready-made puff pastry;
  • 3 tablespoons of raspberry jam
  • 1 tablespoon sugar
  • 1 tablespoon milk
  • optional nuts or sesame seeds.

Cooking method:

Defrost the puff pastry beforehand. Cut two identical circles out of the layer. Place one round of dough on a baking sheet lined with baking paper or a silicone mat. Spread the raspberry jam evenly on a circle of dough, leaving a little space around the edges without jam.

IMPORTANT: if the jam is thin in consistency, add 1 tablespoon of starch to it to thicken it a little.

Cover the jam circle with the second circle of dough. Place a small glass or glass in the center of the circle. Make even cuts along the dough circle, in the form of rays, cutting it from the glass to the edge of the dough circle. Gently twist each strip 3 times in one direction. We repeat the procedure with all strips.

IMPORTANT: Roll and lay the strips in ONE direction.
Remove the glass. Gently grease the dough with milk using a silicone brush, try not to touch the jam with the brush.

Sprinkle the top of the pie with sugar, nuts, sesame seeds, poppy seeds.
Send a baking sheet with raspberry pie to an oven preheated to 180 degrees for 25-30 minutes.

Put the finished pie with raspberry jam on a dish.

To make a raspberry pie with sour cream filling, you will need:

  • 100 g creamy margarine;
  • 2 eggs;
  • 150 g sugar;
  • 150 ml of kefir;
  • 1 g vanillin;
  • 240 g wheat flour;
  • 1 teaspoon baking powder
  • 150 g fresh raspberries.

To fill:

  • 2 tablespoons sour cream;
  • 1 tablespoon sugar

Cooking method: in a saucepan, melt and cool the margarine. Add eggs, kefir to it, stir well, add sugar and vanillin. Then add the raspberries, stir. Sift flour with baking powder into the dough, mix gently. Pour the dough into a lined baking dish.
Preheat the oven to 170 degrees and bake the cake for 45 minutes.
Whisk the sour cream and sugar. Remove the cake from the mold, cool, apply cream. Spread fresh raspberries randomly on top of the cream. Raspberry pie with sour cream filling ready! Cut the pie into portions and serve with tea or coffee.

This cake will appeal to those who love baking with cocoa

To make raspberry cake with cocoa you will need:

  • 150 g sugar;
  • 150 g butter;
  • 4 eggs;
  • 100 ml of kefir;
  • 2 tablespoons of sunflower oil;
  • 1 cup wheat flour
  • 1.5 teaspoons baking powder;
  • 2 tablespoons of cocoa powder
  • 160 g fresh raspberries.

Cooking method: put soft butter in a bowl, add sugar and whisk everything well. Then add eggs one at a time, whisking thoroughly each time. Add sunflower oil, pour in kefir. Whisk well again. Sift cocoa and flour with baking powder, stir. The consistency of the dough should be like thick sour cream.

Line the pan with baking paper, pour out the dough. Spread the raspberries over the surface.
Preheat the oven to 180 degrees and bake the pie for 45-50 minutes. Check readiness with a wooden skewer.

Remove the cocoa raspberry tart from the baking dish onto a plate, cool and sprinkle with powdered sugar.

Charlotte with raspberries

Charlotte is a simple sponge cake that can be baked with any kind of berry or fruit. Delicate, airy dough combined with fragrant raspberries- real bliss!

To make charlotte with raspberries you will need:

  • 160 g wheat flour;
  • 220 g sugar;
  • 3 eggs;
  • 0.5 teaspoon baking powder;
  • 200 g fresh raspberries.

Cooking method: Beat the eggs into a deep bowl, beat them with a whisk until they increase in volume. Gradually add sugar to the eggs, continue beating until the sugar dissolves and becomes fluffy. homogeneous mass... Pour the sifted flour and baking powder into the mass and mix gently with a silicone spatula. The dough should have the consistency of thick sour cream. Put baking paper into a 22 cm diameter pan, pour half of the dough. On the surface of the dough, spread the raspberries, previously washed and dried on a paper towel. Then gently pour the remaining dough over the top, covering the berries.

Preheat oven to 180 degrees. Bake the raspberry charlotte 35-40 minutes until golden brown.

Check readiness with a wooden skewer. Cool the form with the finished charlotte. Sprinkle the charlotte with raspberries with powdered sugar, cut into pieces and serve with aromatic tea.

Raspberry pie from yeast-free dough

We will need:

  • 700-750 g flour;
  • 280 ml of milk;
  • 2 eggs;
  • 1 teaspoon salt
  • 4.5 tablespoons of sugar;
  • 100 g butter;
  • 4 tablespoons of vegetable oil;
  • 1 egg (for lubrication);
  • 1 bag of vanillin;
  • 40 g yeast (regular);
  • 700 g raspberries;
  • 3 tablespoons of sugar (for raspberries).

Cooking method:

  1. mash the yeast in a bowl, add 1 teaspoon of sugar and 50 ml of warm milk, stir, leave for 15-20 minutes to rise.
  2. In a saucepan, melt and cool the butter to room temperature. Sift the flour through a sieve. Add milk, 2 eggs, vanillin, salt, sugar, yeast, melted butter to a bowl, mix everything.
  3. Add flour, knead the dough. Knead the dough very well with your hands, adding 2 tablespoons of vegetable oil to your hands and the bottom of the bowl, knead more until the dough starts to stick to your hands. Cover ready dough towel, put in a warm place for 1 hour.
  4. The matched dough will increase 2.5 times. Crumple it (press with your palms so that the air comes out). After 1.5 hours, the dough will again increase 2.5 times. Pucker again and start making the pie. Grease the table, baking sheet, hands with vegetable oil. Divide the dough in two. Roll one half of the dough into a circle and use a rolling pin to transfer to a baking sheet.
  5. From the other part of the dough, make a twig-shaped side of the pie. To do this, roll out the dough with a rolling pin, cut it into strips with a knife, then each strip on both sides, make cuts at an angle to the middle of the strip to make a twig. Lay it around the edge of the cake. Place raspberries in the middle of the pie and sprinkle with sugar.
  6. Prepare twigs and flower decorations for the pie. Break 1 egg into a glass and beat with a fork, gently brush over the top of the pie with a brush.
  7. Bake the raspberry pie at 200 degrees for 35-40 minutes (until golden brown).

Helpful hints: in addition to raspberries in these recipes, you can use currants, cherries, blueberries, apricots, plums, apples, or combine raspberries with other berries. Use both fresh and frozen raspberries. The finished cake can be flavored with whipped cream, cinnamon, grated chocolate and nuts.

Using basic recipe soft dough with vanilla-creamy taste, preparing a simple raspberry pie. The pastry combines light sweet crumb, a lot of juicy summer berries with a noticeable sourness and, of course, a breathtaking aroma!

The pie does not need any cream, or glaze, or any other confectionery addition - all the charm of the product is in simplicity, accessibility, ease of preparation and excellent taste! Minimum hassle and flawless results!

Ingredients:

  • raspberries - 250 g;
  • sugar - 2 tbsp. spoons.

For the test:

  • eggs - 2 pcs.;
  • flour - 150 g;
  • butter - 80 g;
  • sugar - 100 g;
  • vanilla sugar - 10 g;
  • baking powder - 1 tsp.

Raspberry pie simple recipe with photo

  1. Oil that has softened with room temperature, grind with granulated sugar - combine the components into a single mass. In addition to the usual, do not forget to add vanilla sugar, which will saturate the crumb of the cake with a light aroma.
  2. Add eggs, stir.
  3. Combining flour with a teaspoon of baking powder, add in small portions to the butter-egg mass. You should get a thick, sticky, homogeneous dough without flour lumps.
  4. Lightly grease a baking dish with a diameter of 22 cm (no more) with butter. Smear the thick dough with an even layer.
  5. We sort out the raspberries in advance, rinse and dry them, throwing them into a colander. Distribute clean and dry berries over the flour base (no need to press in). Sprinkle on top with two tablespoons of sugar.
  6. We send the pie with raspberries to the oven preheated to 180 degrees. We bake for about 30-40 minutes - the dough should rise slightly and brown. To finally make sure that it is ready, we check the crumb for dryness by immersing a match / toothpick in the center of the cake. Having cooled down, we take out fragrant pastries out of the form.
  7. Cut into portions with triangles and serve a simple raspberry pie to the table!

Enjoy your tea!

Baking with berries turns out to be not only tasty and aromatic, 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 there is always a reason to please relatives and guests with a delicious dessert. Today we will tell you how frozen raspberries can be used in different ways in baking.

Frozen raspberries for pies

Now almost any frozen berries can be bought in supermarkets and grocery stores, regardless of the season. Of course, raspberries on the shelves are less common 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 no secret for you that during a quick deep freezing, the berries retain vitamins and that's it. useful material... In addition, the taste and aroma are not lost at all. But how do you use frozen raspberries in baked goods? 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". Basically, it doesn't really matter if you defrost 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 formed "snow". Without excess moisture, raspberries will perfectly retain their shape in a cake, 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. Better yet, use raspberries in tandem with cottage cheese: they are not only tasty, but also very healthy. If your kids absolutely do not like cottage cheese, mix it with frozen raspberries and put this filling in the pie. All dislike for this fermented milk product will be removed as if by hand!

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

Video: how you can freeze raspberries for baking

Step-by-step recipes for raspberry pies

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

Closed yeast pie with frozen raspberries and nuts

This dessert will conquer all your family 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 test.

    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 in a warm, draft-free place for 1-2 hours.

    Mix the ingredients in a bowl and leave the dough to rise.

  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 running, defrost the raspberries and sprinkle with a little sugar to remove excess juice.

    Cover the raspberries with sugar to make them juice.

  5. Grease the pan 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. Place the prepared raspberries on top of the dough.

    Lay out the raspberry filling

  7. Roll out the rest of the dough in 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 out of this dough.
  8. Allow 30-50 minutes to proof.
  9. Bake for 30 minutes at 200 degrees, then remove the pie 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 made from yeast dough

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

You will need:

  • 3.5 cups wheat flour;
  • 2.5 cups frozen raspberries
  • 0.5 cups 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 heaping teaspoons of dry yeast.

Before you start kneading the dough, prepare the pan in which you will bake the cake. This container must have high sides.... Grease the pan with butter or cover 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.

    In a small saucepan, melt the butter without boiling.

  2. For sweeter cakes, add more sugar than indicated on the ingredients list. And when the butter in the saucepan has completely melted, remove it from the heat, cool until warm, add dry yeast and leave the mixture for a while.

    Pour dry yeast into a warm butter-milk mixture

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

    When the mixture starts to bubble, you can knead the dough.

  4. Whisk the eggs in one bowl and measure out the flour and salt in the larger bowl.

    Prepare food for dough

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

    Combine all products and knead the dough

  6. Put the dough in a mold and spread over the surface. Cover with plastic. Leave for an hour in a warm place to fit.

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

    Cover the spread out dough with plastic wrap and leave to rise.

  7. Defrost raspberries, if excess liquid (juice) has formed, drain it into another dish. Place the berries on a suitable dough.

    Put thawed raspberries on the dough that has come up

  8. Sprinkle on top brown sugar and pour over evenly melted butter (60 g).

    Sprinkle the raspberries with sugar and butter

  9. Put the cake pan in the oven, preheated to 190 degrees. Bake for 30-40 minutes, until golden brown.

    Bake open pie with raspberries until golden brown

Puff pastry

If you don't have much time to bake, you can bake a frozen raspberry pie from a 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, such as raspberries and blueberries, for this cake. They go well both in taste and in terms of benefits.

We need:



And also puff pastry great for making small frozen raspberry patties. To do this, cut a layer of dough 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 raspberry pies - a treat for a large company

Filling option

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

  • 150 g butter;
  • 0.5 cups of sugar;
  • 0.5 cups 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. The berries will not have time to flow during this time. Take a split baking dish with high sides.

Cooking procedure:

  1. Start mixing sour cream with sugar. Meanwhile, melt the butter into 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. Stir well with a whisk, but do not whisk.
  3. Gradually adding flour and baking powder, knead the dough until elastic and soft.

    Knead the dough from prepared foods

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

    Roll out the dough and place it in the mold, forming the sides

  5. While the dough is resting in the mold, prepare the pouring. 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. Spread the raspberries over the dough in the form, fill with the prepared sour cream cream. Bake for an hour at 180 degrees until the cream thickens.

    Place raspberries on the dough and fill with the filling

  7. When the prepared cake has cooled slightly, remove it from the oven. Remove the edges of the baking pan and use the edge of the baking paper to gently drag the cake onto a flat dish. If you do this with baked goods that are still hot or warm, they will begin to crumble.

    Let the cake cool before dragging it out of the mold and onto the platter.

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

From butter biscuit dough

Delicate and soft biscuit is an excellent base for a cake. Even if the frozen raspberries taken for him turn out to be sour, the sweetness of the dough will fix it.

Sponge cake can be served with ice cream

Products:

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

Cooking process:

  1. Whisk the whites with half the sugar until a thick foam forms.

    Whisk the egg whites with the sugar.

  2. Whisk the remaining sugar with butter, warmed to softness, until creamy. Add sour cream, add vanillin, beat again.

    Prepare the base for the dough using butter, sugar and sour cream

  3. Now sift the flour, add baking powder to it and stir in the butter.

    Add flour and knead the dough

  4. Gently add the whipped egg whites into the resulting mass. Stir the dough with a spatula from bottom to top. Add the remaining flour and slowly knead until smooth.
  5. Grease a baking dish with oil and transfer the dough into it, spreading it evenly over the surface. Put raspberries on top (you don't need to defrost them). Sprinkle with 1 tablespoon of sugar.

    Put the dough in a mold, distribute 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 splinter: if it is dry, then the baked goods are ready. Remove from the oven, sprinkle with powdered sugar and garnish with mint leaves.

    Decorate the finished cake to taste

A simple recipe for a multicooker

You can also easily make a sponge raspberry tart in the multicooker. We suggest you add other berries to frozen raspberries, for example, lingonberries and blueberries in equal proportions to experiment with the flavor of the pie.

You will need:

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

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

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


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

Video: recipe for a quick pie with frozen berries

This raspberry pie has two main virtues. The first is exclusively delicious dough: moderately crumbly, slightly moist, light, harmoniously sweet - it has everything for which we love homemade baked goods - the very baked goods that we know that you can't buy this in a store: the "guests" are not the same, a different idea of excellent and product quality control.

The second advantage is raspberry-berry in the filling. It is strange that less strawberries are valued in baked goods. Yes, raspberry pies are discreet - they do not have bright saturated tastes and aromas, as in strawberry or blueberry baked goods. But this is their essence - they are unobtrusive, light, have a delicate taste, like the berry itself.

Of course, raspberry tart is best enjoyed in summer. But if you didn't manage to pick a tender berry right from the bush, and with it, juicy and fragrant, immediately go to the kitchen to bake the most delicious pie in the world, do not worry. Buy a package of raspberries from the supermarket and fill your home with the scent of summer at any time of the year. It will be warm.

Ingredients

  • raspberries 300-400 g
  • flour 120 g
  • butter 100 g
  • eggs 2
  • sugar 120 g
  • baking powder teaspoon
  • a pinch of salt and a little vanilla

Preparation

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    Sift flour, salt and baking powder into one bowl. Whisk butter (it should be soft) and sugar.

    Add eggs to the butter mixture, one at a time, whisking thoroughly.

    Pour in the flour - gradually, in small portions, whisking just as well - I always prepare the dough for the raspberry pie with a mixer at low speed. Take your time, it should be smooth and lush.

    Grease the form (no more than 20 cm in diameter) in which you will bake the raspberry pie. Lay out the dough, flatten.

    Put on top, slightly sinking, raspberries, covering almost completely the entire surface of the dough.

    Place in an oven preheated to t180. Baking time - about 30 minutes, check readiness, as always, with a wooden stick.

    Let the cake cool slightly in the pan, then remove. Serve cooled completely. A cup of milk, stewed fruit or jelly and a slice of raspberry pie - well, very soulful. Enjoy your raspberry appetite!

To make your raspberry pie always delicious:

  1. The raspberries should be ripe, but not too soft.
  2. Do not sink the berries too deeply - during the baking process, they themselves will "drown" a little.
  3. If you want sweeter, add more sugar to the dough, but I recommend doing this with a sour berry like currants, in the same recipe, for my taste, everything is harmonious.
  4. You can sprinkle the surface of the cake with powdered sugar (but is it worth hiding the berries under it?).
  5. Instead of raspberries, you can put any other berries or fruits (for example, apricots, pears, peaches, cherries and others), which are best cut into small pieces beforehand, or maybe even peeled off, it depends on your desire.