Butter, room temperature combine the sugar, lemon zest and beat thoroughly with a mixer.

Add eggs and beat. Then add starch, baking powder, flour and whisk until smooth dough.

Ready pour the batter into a greased form and flatten. It is desirable to use the form in diameter 26-28cm, otherwise the cake will turn out high and will be very long grilled. Red currants mixed with sugar (to your taste) and spread on cake, spreading smoothly across the surface, before reaching the edge ~1cm. the Filling SLIGHTLY flatten with your palm. Bake in preheated oven for 30-40 minutes at 200 degrees. Readiness test with a wooden stick.

While baked the main part of the pie, prepare the biscuit filling. RUB the eggs with sugar and vanilla. Add the starch, flour and mix thoroughly.

Fresh red currants (60g) squeeze the juice in any convenient way for You. I kicked up a blender to a pulp, rubbed through a sieve and got delicious fresh currant juice.

The obtained fresh juice of currants to add to the biscuit filling and mix well.

Finished the main part of the cake to remove from the oven and spread on top of sponge filling. Place in oven and bake for another 15 minutes without changing the temperature.

Ready cake cool down completely and pull out of shape.