Description
Delicious, easy cake. With thin pastry and delicate filling.
Ingredients
-
Flour
110 g
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Butter
60 g
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Powdered sugar
20 g
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Yolk egg
1 piece
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Black currants
450 g
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Sour cream
500 g
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Sugar
130 g
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Chicken egg
2 piece
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Egg white
1 piece
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Starch
30 g
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Vanilla
-
Water
50 ml
Cooking
For the base mix the flour, salt, powder, add the butter pieces, grind into crumbs, add egg yolk. Knead the dough vimosewa it much as gathered into a ball so ready. Wrap the dough in cling film and put into the refrigerator for 30 minutes.
While the dough is "resting" in the fridge prepare the filling. The currant gets a little blender, add water, put on fire, bring to the boil all the time stirring it, boil for a few minutes, RUB through a sieve. Berries use the ones that You like.
Mix the currant puree with all other ingredients for the filling, mix well. Add sugar according to your taste, I'm not very sweet filling, so see for yourself how much sugar You need to add.
Remove dough from fridge, roll out between two sheets of parchment into the reservoir
Gently transfer the batter into the pan (the bottom of the form to lay the parchment). Used the detachable form in diameter 22 see
The dough spread on the bottom and the sides of the shapes to make the walls to a height of about 5 cm, prick the bottom with a fork and place in a preheated 200 gr oven for 5-7 minutes.
Remove the pan with the base from the oven, reduce the oven to 170 degrees. Pour the filling in the form and put bake for 40 minutes... the middle will be slightly shaking a little, as it should be
Cake to cool and then remove the bumpers. It is desirable to hold in the refrigerator for 5 hours, but better overnight. Cold pie is incredibly delicious.
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