The filling for this closed shortcrust pastry cake is made from bozena berries. This is a hybrid of raspberries, blackberries and logan berries. (also a hybrid of raspberries and blackberries), which means amazing berry taste and rich aroma are provided to you. Thawed berries together with a small amount of liquid released from them are mixed with sugar and corn starch and sealed between two layers of dough. So that the cake is covered with a delicious crispy crust, before baking, grease it with cream and sprinkle with large sugar. It turns out very juicy and tasty. Serve it for tea, or a little warm with a scoop of vanilla ice cream. Share with friends: 
Time: 4 hours. 20 minutes. Complexity: easy Servings: 8 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 2.5 tbsp. premium flour + extra for work
- 2 tbsp. l granulated sugar
- 1 tsp salt
- 0.5 tbsp. chilled vegetable fat
- 165 gr. chilled butter, chopped into small pieces cubes
- 2 tbsp. l cider vinegar
- 1/3 Art. ice water
Filling
- 450 gr frozen bozena berries, thaw and save 0.5 tbsp. liquids
- 1 tbsp. granulated sugar
- 3 tbsp. l corn starch
- A pinch of salt
- Fat cream to grease the cake
- Coarse sugar to sprinkle pie
Recipes with similar ingredients: blackberry, shortbread dough
Recipe preparation:
- Knead the dough: in a food processor, mix flour, sugar and salt; beat to evenly distribute. Add fat and beat on a pulsed basis several times until the mixture becomes looks like a coarse grits. Add butter and whisk on pulse mode several times until you get pieces sized with a pea.
- Mix vinegar in pulsed mode, then iced water until the dough will not begin to gather in a lump, but it will still be loose (it does not should form into a ball). Divide the dough in half and form 2 disks from it. Wrap each disc in cling film and place in the refrigerator for at least 1 hour or at night.
- Roll each disc onto a lightly floured surface dough in a very thin circle with a diameter of 30 cm. (you can also roll out the dough between 2 sheets of lightly floured flour parchment paper). If the dough is too soft, return it to refrigerator for another 20 minutes. Put one layer in the cake pan 22 cm in diameter and press to the bottom and walls. Excess dough trim, leaving an overhang of 1 cm.
- Prepare the filling: in a large bowl, mix the berries and their liquid, granulated sugar, corn starch and salt. Shuffle evenly distributing all the ingredients.
- Put the berry filling in the prepared form with the dough. Top with a second layer of dough and cut the excess so that it fit the size of the bottom test. Roll the hanging dough under yourself and squeeze it with the desired pattern. Make a few on top slots. Refrigerate at least 1 hour before baking.
- Place the baking sheet on the middle level of the oven and preheat to 220 ° C. Lubricate the cake with fat cream and sprinkle with sugar. Put him on a hot baking sheet and reduce the temperature of the oven to 190 ° C. Bake until the cake is lightly browned and the filling starts. bubble out, 60-75 minutes. Put the cake on the wire rack and give it cool for at least 4 hours before slicing.
