Baking with berries turns out not only tasty and aromatic, but also juicy, with a pleasant fruity sourness, and raspberry pies- not an exception. Such pies can be baked not only during the berry season, when nature itself gives us the opportunity to show off our culinary skills, but also at any other time, because it’s a reason to please family and guests delicious dessert there will always be. 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 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 you freezer enough space.
It’s probably no secret to you that during quick deep freezing, berries retain vitamins and everything else. useful material. In addition, the taste and aroma are not lost at all. But how do you 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, it doesn't make 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 flavors - sweet, sour, tart. It’s even better to use raspberries in tandem with cottage cheese: it’s not just 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 the hate for this fermented milk product You can take it off with your 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 recipes for raspberry pies
This sweet juicy berry is very good as a filling for pies made from almost any dough: puff pastry, biscuit, yeast. We offer you several simple recipes, among which you will surely find one that you especially like.
Closed yeast cake with frozen raspberries and nuts
This dessert will captivate all your family and friends with its aroma! Involve the children in bringing the recipe to life - they really love kneading 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:
- 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
- Dissolve yeast in warm water. 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 leave the dough to rise for a while
- If you have a microwave, place 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.
- While the dough is rising, defrost the raspberries and sprinkle them with a little sugar to remove excess juice.
Add sugar to the raspberries to release their juice.
- Grease the pan with butter and spread most of the dough into it, not forgetting to make the edges. Sprinkle with chopped walnuts or almonds.
Spread some of the dough over the pan and sprinkle with chopped nuts
- Place prepared raspberries on the dough.
Spread raspberry filling
- Roll out the rest of the dough into a layer 0.5 cm thick, carefully “cover” the raspberry layer with it, pinch the edges. If you have time and desire, you can make a kind of lattice-shaped lid from this dough.
- Allow 30–50 minutes to proof.
- Bake for 30 minutes at 200 degrees, then remove the pie from the oven, let cool and sprinkle 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 cake bakes 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 salt;
- 160 g butter;
- 3 chicken eggs;
- 1.5 glasses of milk;
- 2 measured teaspoons of dry yeast (without a slide).
Before you start kneading the dough, prepare the pan in which you will bake the cake. This container should have high sides. Grease the pan with butter or line with parchment paper.
Cooking process:
- Place a small saucepan over low heat. Heat 100 g of butter in it until it melts (but does not begin 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 the butter in a small saucepan without letting it boil
- If you like your pies sweeter, add more sugar than listed in 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 the warm butter-milk mixture
- The heat will cause the yeast to “bubble.” This means that the mixture is already ready for making dough.
When the mixture starts to bubble, you can knead the dough.
- In one bowl, beat the eggs, and in another, larger bowl, measure the flour and salt.
Prepare products for the test
- Combine the milk, butter and yeast mixture with flour and eggs. Mix with a spatula until completely even.
Combine all products and knead the dough
- Place the dough in the mold and spread over the surface. Cover with plastic. Leave for an hour in a warm place to rise.
If time permits, the dough can be left in the refrigerator for 7–8 hours to ferment slowly and then warmed to room temperature
Cover the dough laid out in the form with film and leave to rise
- Thaw the raspberries; if excess liquid (juice) has formed, pour it into another bowl. Place the berries on the risen dough.
Place thawed raspberries on the risen dough
- Sprinkle brown sugar on top and pour melted butter (60 g) evenly.
Sprinkle raspberries with sugar and butter
- Place the pan with the future pie in the oven, preheated to 190 degrees. Bake for 30-40 minutes until golden brown.
Bake an open raspberry pie until golden brown
From puff pastry
If you don't have much time to bake, you can make a pie with frozen raspberries 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 arrive, 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 pie. They combine perfectly both in taste and in terms of benefits.
We will need:
- The dough and berries need to be thawed at room temperature. After defrosting, sprinkle the berries with sugar and leave for 15 minutes. Drain off excess juice. Before placing the berries on the dough, sprinkle them with starch - this way they will retain their shape and will not become soggy during baking.
- While the berries are candied, start making the dough. Roll out one of its plates, which will become the base of the pie, to the size of the mold, taking into account the margin around the edge - you will use it to make sides. Roll out the second plate quite a bit and make cuts along it: this will be the “lid” of the pie.
- Stretch the second layer slightly with your hands to open the cuts. Place the first plate in the mold, make sides. Distribute the berries over the surface.
Place one layer of dough, distribute berries over it
- Cover the base with a “lid” and tighten it a little more so that the plate looks like a lattice. Seal the edges and brush the surface of the pie with egg.
Brush the covered pie with egg yolk
- Ready puff pastry It bakes quickly, so it is enough to keep the pie in the oven for 25 minutes at 180 degrees.
The quick and appetizing result of your work will delight your family and guests
Puff pastry is also great for making small pies with frozen raspberries. To do this, you need to cut the dough into equal squares, roll it out, put a teaspoon of sugar and a few berries inside each, pinch the edges and bake for 25 minutes.
Sweet, juicy pies with raspberries - a treat for a large company
Filled option
This pie 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 sugar;
- 0.5 cups sour cream;
- 2 cups of flour;
- 1 teaspoon baking powder.
For filling and filling you will need:
Before making the dough, remove the raspberries from the freezer. The berries will not have time to flow during this time. Take a springform baking pan with high sides.
Preparation procedure:
- Start mixing sour cream and sugar. Meanwhile, melt the butter in microwave oven or in a water bath.
Mix sugar and sour cream in a bowl
- When the melted butter has cooled, pour it into the sour cream and sugar mixture. Mix thoroughly with a whisk, but do not beat.
- Gradually adding flour and baking powder, knead the dough until elastic and soft.
Knead the dough from the prepared products
- 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 place it in the mold, forming sides
- 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 all lumps. You can use a blender or mixer.
- Spread the raspberries over the dough in the mold and fill with the prepared sour cream. Bake for an hour at 180 degrees until the cream thickens.
Place raspberries on the dough and fill with filling
- When the cooked pie has cooled slightly, remove it from the oven. Remove the edges of the pan and use the edge of the baking paper to carefully drag the cake onto a flat plate. If you do this with baked goods that are still hot or warm, they will begin to crumble.
Allow the cake to cool before transferring it from the pan to a plate.
You can grind raspberries with cottage cheese (50-100 g is enough), and distribute this filling evenly over the dough, and pour sour cream on top. This way you will get not only tasty, but also healthy raspberry-curd jellied pie.
From butter biscuit dough
Delicate and soft sponge cake is an excellent base for a pie. Even if the frozen raspberries taken for it turn out to be sour, the sweetness of the dough will correct this.
Sponge cake can be served with ice cream
Products:
- 150–200 g sugar for 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 vanillin;
- 200 g frozen raspberries;
- 1 teaspoon baking powder.
Cooking process:
- Beat the whites with half the sugar until a thick foam forms.
Whisk egg whites with sugar
- Beat the remaining sugar with butter heated until soft until creamy. Add sour cream, add vanillin, beat again.
Prepare the dough base from butter, sugar and sour cream.
- Now sift the flour, add baking powder and mix with butter.
Recipe sponge cake with raspberries:
Separate the whites from the yolks into separate dry dishes. Egg yolks combine with sugar (half the norm). It is very advisable to cool the eggs in the refrigerator before cooking, then it will be easier to beat them, especially the whites.
Grind them thoroughly until the mass doubles and the sugar is completely dissolved in the yolks.
Beat the whites separately. First, beat them without sugar with a whisk, and then carefully add sugar, without stopping whisking. There will also be 2-3 times more whipped whites, it is advisable to beat until thick, but it is difficult to do this with just a whisk, so you can use a mixer.
Pour the whipped whites into the whipped yolk mass, mix lightly, but do not beat, so as not to release oxygen from the dough for a simple sponge cake.
Carefully and slowly add wheat flour, as well as soda. Mix.
You will get a somewhat runny biscuit dough. There is no need to make it thicker, as it will taste “hard” and not at all airy.
Grease a mold with a diameter of 20 cm with butter (butter), you can cover it with parchment and lightly sprinkle with flour. Pour the dough and place clean fresh raspberries on top of it.
Preheat the oven and place the raspberry sponge cake in it. You need to bake it for 20-25 minutes at 220C. Do not open the oven! Biscuit - very delicate pastries, fastidious and special, she requires careful handling. Give the finished biscuit time to cool, so it will not sag when cutting.
Raspberry sponge cake is ready!
Cakes have been and will be relevant at any time of the year, but in the summer you want something lighter, rich in vitamins and less in calories. Especially when there are so many on the market healthy berries and fruits. This raspberry, sour cream and chocolate sponge cake is simple and... tasty option summer light cake. It may seem like it's hard to cook, but it's not at all. Despite the number of layers, the cake is very simple to prepare. The only thing is that it will take time for the sour cream layer to harden on the gelatin in the refrigerator.
I would like to note that to assemble the cake I used a mold with a diameter of 19 cm and a side tape 10 cm high. Therefore, my cake came out very tall. If you use a mold with a diameter of 25-30 cm, the cake will turn out to be of standard height.
For cooking raspberry cake you will need:
for the biscuit:
- 5 eggs;
- 5 tbsp. cocoa;
- 1 tbsp. Sahara;
- 1 tbsp. flour;
- 2 tsp baking powder for dough.
for raspberry compote:
- 300 g fresh or frozen raspberries;
- 0.5 tbsp. cold water for gelatin;
- 90 g sugar;
- 10 g pectin;
- 10 g gelatin.
for soaking the biscuit:
- 1 tbsp. water;
- 0.5 tbsp. Sahara;
- several raspberries.
for sour cream on gelatin:
- 1600 g sour cream;
- 400 g powdered sugar;
- 40 g gelatin;
- several raspberries;
- 1 tbsp. cold boiled water.
- additionally: 50 g chocolate.
- a few drops of vanilla extract or a couple of pinches of vanillin;
for glaze:
- 50 g dark dark chocolate;
- 50 g butter.
Recipe for sponge cake with raspberries, raspberry compote and sour cream.
1. Let's start by preparing a tender berry layer - compote. Essentially, it is raspberry puree with the addition of thickeners: pectin and gelatin. But, despite the thickeners, compote should ideally resemble a cream more than a thick jelly. For raspberry compote we need 300 g of raspberries, cold water, sugar, pectin and gelatin. If it is not possible to find pectin, it can be replaced corn starch(note, potato starch will not work, only corn).
2. Wash the raspberries under running water, put them in a deep plate and add sugar, mix. Leave for a while so that the raspberries release their juice.
3. Pour 10 g of gelatin into half a glass of cold water and leave it to swell.
4. Transfer the raspberries along with the juice into a saucepan. Mash a little with a spoon so that the raspberries turn into puree. Warm up to about 40-50 °C (the mixture should be hot, but under no circumstances boil yet). Mix sugar with pectin and sprinkle raspberry puree with rain, stirring immediately with a spoon.
5. Let the puree boil and cook for no more than 2 minutes. Then remove the raspberry mass from the heat, let it stand for half a minute so that the puree cools a little and add the swollen gelatin.
6. Mix everything. The gelatin should dissolve.
7. Cover the form for assembling the cake with tracing paper and pour the raspberry compote into it. Let the mixture cool completely at room temperature, and then put it in the freezer until completely set. The frozen solid compote will form an even and beautiful layer of the cake, and when the berry layer is defrosted, finished cake it will look like a thick raspberry cream puree.
8. Cooking chocolate sponge cake. In a separate bowl, beat the eggs and sugar with a mixer into white foam. Add flour, baking powder, cocoa powder (if you want the sponge cake to turn out with chocolate taste). Pour it out biscuit dough on a baking sheet lined with parchment or a special silicone mat. Bake for 15-20 minutes in a preheated oven at 200 degrees.
9. Remove the finished biscuit from the oven and cool it at room temperature.
10. While the biscuit is cooling, you can cook sweet syrup to soak it. Thanks to it, the biscuit will be moist and tender. For the syrup you will need a glass of water, half a glass of sugar and a few raspberries.
11. Place all the ingredients for the syrup into a saucepan and place on low heat. Mash the berries with a spoon, mix the syrup and cook until the sugar dissolves and boils.
12. Cut out along the base of the springform pan sponge cake for raspberry cake. It is very convenient to do this with a curly knife, as in the photo.
13. Makes 2 cakes. If you use a mold with a diameter of 25 or higher, you will get one cake.
14. The remains of the biscuit will also be useful to us: we will cut them into cubes. We will also grate half of the chocolate bar.
15. Let's prepare everything for the sour cream: low-fat sour cream, fresh raspberries and powdered sugar so that the cream is homogeneous. We will also need gelatin, thanks to which the cream will set, become a little thicker and hold its shape well in the cake. To add vanilla flavor, use vanilla extract, vanillin or vanilla sugar.
16. Pour 40 g of gelatin into a glass of cold boiled water, stir and leave to swell. This amount of gelatin is enough to thicken the cream a little, but it will not be very dense.
17. Place all the sour cream (1600 g) and powdered sugar (400 g) into a deep bowl. Add fresh and washed raspberries, 55-6 drops of vanilla extract or 2 pinches of vanillin.
18. Beat the cream with a mixer at medium speed.
19. Heat the gelatin in a water bath or in the microwave until the grains are completely dissolved and add to the cream. It is very important to ensure that the gelatin does not boil, as this will cause it to lose its gelling properties. Mix right away sour cream.
20. Take the frozen layer of raspberry compote out of the freezer and remove it from the mold. Now we will use this mold to assemble the cake.
21. It's time to collect sponge cake with raspberries and sour cream. Since I used a small-diameter mold, a high side tape (10 cm) came to my rescue.
22. Assemble the springform pan and place the sponge cake on the bottom. Soak it generously in syrup.
23. Spread about 1/4 of the sour cream, sprinkle with half of the grated chocolate.
24. Lightly dip the biscuit pieces into the cream and sprinkle with grated chocolate.
25. Again a layer of sour cream.
26. Spread the frozen compote, lightly pressing it down and sinking it into the cream.
27. Next comes the biscuit layer; we also soak it in the remaining syrup.
28. Pour in the remaining sour cream. Place the cake in the refrigerator until completely frozen, preferably overnight.
There is already a variation of the recipe on the site, but it is chocolate and does not fully reflect all the snow-white beauty, in fact, why this name was given to the dessert. Although, undoubtedly, it is also incredibly tasty.
I saw the idea for this option in the French version of Saveurs magazine. Translating and cooking is a matter of five minutes, especially since I have accumulated great amount proteins.
It was proposed to use “pralines roses” as decoration - this is a very popular type of “snack” in Lyon, red almonds. They make desserts with it and just sell it separately - whole or crushed. This is a regular caramelized nut, only red coloring is added to the caramel. I had it in stock - it really does work beautifully. But if you don’t have it, it’s also not a problem - almonds can be chopped and roasted in the oven, or served with fresh raspberries.
Ingredients:
130 g flour
1/4 tsp. salt
12 egg whites
1 tsp. cream of tartar (or citric acid)
275 g sugar
2 vanilla pods or 1.5 tsp. vanilla extract
127 g raspberries
150 g heavy cream
30 g almonds, toasted
Preparation:
Preheat the oven to 180C. Prepare round shape 22-24 cm in diameter, with a hole in the middle. This is necessary so that the dough bakes better. There is no need to lubricate the form with anything.
Place the egg whites in a mixing bowl and add salt, cream of tartar or citric acid.
At medium mixer speed, beat the egg whites until light foam forms. Add vanilla seeds and continue beating until stiff and fluffy, but peaks should not form yet.
Then gradually begin to add sugar, still continuing to beat at medium speed. You must stretch this process for 2 minutes. Those. Under no circumstances should you add sugar at once - a little at a time, in small portions and in a thin stream for 2 minutes. Then beat again until the whisk on your egg white mass begins to leave marks when mixed. The end result is that you should have soft peaks, never dense. Otherwise, your sponge cake will turn out rubbery.
Sift dry ingredients.
Sift the flour again, this time over the egg white mixture. Mix gently.
Place 1/3 of the egg white batter into the prepared pan.
Scatter half the raspberries. I had it frozen, I didn’t defrost it first. Cover the berries with half of the dough, then the remaining raspberries and the dough again.
Place the pan in the oven for 30-35 minutes. The wooden skewer should come out dry. If the surface of the sponge cake is already too brown, cover the pan with foil (shiny side up) and continue baking until done.
Let the finished biscuit cool in the mold for 1 hour. Then carefully run a thin and sharp knife along the walls and remove the mold. Lightly sprinkle the finished biscuit with powdered sugar. Whip the cream to soft peaks, sprinkle with nuts and serve all together for tea.
Enjoy your tea!
Raspberry sponge cake is an ideal baked product that even a novice cook can make. During the harvest season of such aromatic berries, you can prepare it at least every day, serving a biscuit with tea or coffee, creating on its basis delicious cakes or desserts. The number of chicken eggs according to the recipe can vary from 3 to 5 pieces, but the amount of flour and granulated sugar should remain the same and be measured in one container. That is, with the glass you used to measure sugar to create baked goods, you also measure the amount of premium wheat flour. Sift or not sift the flour - as desired. By the way, you can add flavorings to the biscuit dough: vanilla, citrus, etc. The most main secret When preparing a sponge cake, do not under any circumstances open the oven door during or after baking.
Ingredients
- 4 chicken eggs
- 1 tbsp. Sahara
- 1 tbsp. wheat flour
- 2 pinches of salt
- 100 g raspberries
- oil for greasing the mold
Preparation
1. Wash the raspberries in water and lightly dry with paper towels. To create a sponge cake, we will choose berries that are not juicy and that hold their shape well. Chicken eggs break it into the bowl of a food processor, add salt and granulated sugar. If you are used to creating a sponge cake by separating the whites and yolks, then beat them separately. If not, then beat the eggs for 4-5 minutes at high speed into a fluffy foam.
2. Sift the premium wheat flour and pour it into the container with the egg mixture, mix at low speed so as not to release air bubbles from the dough. At the same moment, turn on the oven at 180-200 degrees.
3. Grease the pan with butter or vegetable oil odorless, both bottom and sides. Pour the prepared biscuit dough into the mold. Let's put raspberries in it in a chaotic order - juicy berries are laid on top of the dough so that they do not have time to settle to the bottom.
4. Immediately place the mold in the preheated oven and bake the sponge cake for about 20 minutes, keeping an eye on the baking surface. As soon as it is browned, turn off the heat and leave the baked goods in the oven for another 10 minutes so that they do not settle due to contact with cool air from the outside.
