Description
A beautiful birthday dessert, with a taste curd-coconut balls, currant-chocolate batter and custard. Cooking is very simple, and the result is impressive.
Ingredients
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Black currants
300 g
-
Milk
1 cup
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Flour
4 Tbsp
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Sugar
100 g
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Chicken egg
2 piece
-
Butter
300 g
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Yogurt
500 g
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Egg white
3 piece
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Flour
600 g
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Black currants
300 g
-
Leavening agent
1.5 pack
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Cocoa powder
4 Tbsp
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Sugar
300 g
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Cheese
500 g
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Sugar
150 g
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Coconut shavings
40 g
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Flour
1 Tbsp
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Yolk egg
3 piece
Cooking
Prepare the cheese balls: mix the curd with sugar (I have a TM Mistral), egg yolks, flour and coconut
Formed the balls, put in freezer until complete freezing
Currants take a little overripe, it's more vivid and fragrant. Grind in a blender, strain through a fine sieve, puree the juice obtained
Combine butter with sugar and whisk
Add the yogurt, the juice of the currant
Continue whisking, add the baking powder
Add the flour and the dough (the consistency is a little thicker than sour cream) divide into 2 parts
In one part add cocoa, leaving a little for sprinkling the pie
On a baking sheet lay out 1 layer of dough without cocoa, 2nd with cocoa powder
Take out of freezer cheese balls and press into the dough until the bottom of the form
Bake at 180*C 40min
Prepare the Custard: whisk Egg with sugar, add flour, milk and fresh juice of the currants and cook while stirring for a few minutes
Lubricates cream pie
Sprinkle with cocoa powder
Cut after completely cooled. I am cooling the pie did not wait, really could not wait to see the cake in the cut.
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