Description
Good pie dough with a delicate mousse of black currant will decorate the table and on weekdays and holidays. And delight family and guests unsurpassed taste.
Ingredients
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Flour
150 g
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Butter
50 g
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Brown sugar
50 g
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Chicken egg
1 piece
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Black currants
200 g
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Brown sugar
120 g
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Cream
100 ml
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Chicken egg
2 piece
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Potato starch
20 g
Cooking
Make the dough. To softened butter add sugar (I use the Universal TM Mistral), grind.
Add the egg and mix well.
Gradually add flour, knead well.
The bottom of the form ( d= 20 cm) covered with baking paper, put the dough and hands to distribute it throughout the form to form bumpers, height 3 see the form with the dough put into the refrigerator for 30 minutes.
Currants (not thawed) pour into a blender, pour 100 ml of boiling water, whisking until smooth. Whipped weight to wipe through a fine sieve (discard the cake).
Beat slightly the eggs.
To eggs, add mashed currants, cream, sugar (TM Mistral) and starch. Stir so that the sugar is dissolved.
The form with the dough put in a preheated (t= 180 C) oven for 15 minutes.
Remove the pan, and pour on cake toppings, put back in the oven for 20-30 minutes (at the same temperature). To give the finished cake to cool, put into the refrigerator, preferably overnight.
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