Berry pie with mascarpone

Preheat the oven to 180°C. Place a grill on the middle level. Prepare a mold with a diameter of 24-26 cm. Grease the bottom and sides of the mold with butter and sprinkle with flour. By tapping the sides of the pan and tilting it in different directions, spread the flour evenly over the entire surface and shake off the excess.

Prepare the berries. Rinse fresh berries with cool water, remove sepals and stalks. If you are baking a raspberry pie, check each berry carefully.

If you are going to bake a pie with frozen berries, you need to defrost them, otherwise the pie dough will turn out gummy from excess moisture. Place the berries in a sieve and set it over a bowl. Juice will flow into it. Allow the berries to defrost completely.

Break the eggs into a large bowl. Add regular and vanilla sugar and salt. Start beating the mixture with a mixer at medium speed. When the sugar crystals have almost dissolved, increase the mixer speed to maximum and continue beating for another 5-7 minutes.

Wash the lemon thoroughly in hot water with a stiff brush. This is necessary in order to wash off the wax layer. Using a fine grater, remove the yellow zest. Do not allow the white part of the peel to get into the total mass.

Add lemon zest to a bowl with beaten eggs and add mascarpone. Mix again with a mixer until smooth. To prevent the mixture from splashing, the mixer should operate at minimum speed.

Sift the flour and baking powder through a fine sieve, so that the baking powder is distributed as evenly as possible in the dough. Pour the dry mixture into the bowl with the wet ingredients.

Start kneading the dough with a mixer at minimum speed. When the ingredients are combined, increase the speed and beat the dough for another 3-4 minutes. You should end up with a dough that resembles the consistency of thick sour cream.

Set half the berries in a small bowl. Add the remaining berries to the dough and mix gently with a spatula. Try to mix the dough with light movements from bottom to top so as not to disturb the texture of the dough or crush the berries.

Pour the batter into the prepared pan and use a silicone or wooden spatula to smooth the top. Place the remaining berries on the pie. Place the pan in the oven and bake the cake for 45 minutes.

Check the readiness of the pie. Pierce it in the center with a long wooden skewer and remove immediately. If there is no dough left on the skewer, the pie is ready. If the skewer is covered with dough, return the pan to the oven for another 5-7 minutes.

Remove the pie from the oven. Leave to cool in the pan for 10 minutes, then carefully transfer to a flat plate and let cool completely. Cut into pieces before serving.