To begin with, that will prepare sweet shortcrust pastry for the base - he still will have to rest in the fridge. I overlooked that the oil house was over, so for the test I had to take the margarine. For this recipe to replace one to another uncritically - still turned out great crumbly crust. So, mix flour with baking powder, plain and vanilla sugar, so that they are evenly distributed in the dough.

Add the egg and grated on a coarse grater cold margarine (or butter), knead the dough, rubbing the lumps with your fingers. Gather the dough into a ball. If the mixture is dryish and not molded, add 1-2 teaspoons of cold water. Water is added gradually, vimosewa the dough and controlling its humidity. The ball of dough cover with cling film and put in the fridge for 1 hour.

While the dough cools, prepare the filling. The first thing with oranges remove the zest and squeeze the juice. If it gets the flesh - not terrible (on the contrary, additional taste), it is worth avoiding only the tough white membranes and seeds. To of the juice is more orange, need to push to roll on the table and place in the microwave for 15-30 seconds (I warm up at a power of 850 W). Currants defrost a little (can not to the end) and add to it 2-3 tablespoons of sugar from the total weight of sugar for the filling, zest and juice of an orange. Press the mixture lightly with a spoon. Not zealous - berries should only burst, but not turn into puree, and some part generally leave intact. Bursting berry impregnated with sugar and the finished filling will taste much better. Whole berries currants in baking for me is too acidic, so I leave them a bit for more contrast. Leave the currants finally defrosted and brew, while our dough is chilling in the fridge.

Milk bring to the boil, pour, stirring constantly, a thin stream of semolina and let it boil for a minute polari to swelling. Actively bothering! Do not keep long, only to such consistency. Remove from heat and let cool. Finally combine all the ingredients for the filling is better when the dough it's time to get out of the fridge - this time all just fine to cool and saturated.

Vanilla pudding mix thoroughly with sugar (so it never forms lumps). Cottage cheese with eggs, beat with a blender in a homogeneous creamy mass. I had a good, homemade, soft cottage cheese with a neutral taste, so to break the blender was enough for a perfect consistency. If you have dry cottage cheese, with grains, is to wipe it through a sieve. If he's sour - to try stuffing and, perhaps, increase the amount of sugar. In curd add the mixture of pudding with sugar, beat again. And this mixture in portions, in 3-4 divided doses, injected into the cooled semolina, whisking after each addition. Should get a fine, homogeneous mass without lumps and grains.

And in the end add to the stuffing the currants. I advise you to first pour the berries with the zest, then gradually pour the juice, making sure the mixture does not become too liquid - if strongly to mash the berries or take a huge orange juice may be a bit much. I add to 50 ml At this stage is to try the filling and adjust the amount of sugar, if needed. All the same, and the cheese, and the same orange can be very different in acidity.

When the filling is ready, put into the form our dough. Dough with margarine not so obedient as butter, so I find it easier to use your hands: a little test to put the bottom roll shape dough into sausages, put them around the perimeter of the shape and spread with your fingers (pulling up). You may find it easier to roll the dough out with a rolling pin. Toppings we have quite a lot, so for a shape with a diameter of 24-25 cm height of the sides should be at least 3 cm, and to form smaller more. If the filling has not got into shape, bake it separately in any suitable size container.

The bottom of the cookie crust lightly pinned with a fork. Pour the filling. Bake in preheated oven at 200*C for 25 minutes, then lower the temperature to 180*C and bake for another 20 minutes.

The finished cake is completely cooled, without removing it from the mold. I usually put it on overnight in refrigerator. When baking the filling is pretty much rises and falls after cooling. Because of this, sometimes it cracks.

Actually, the cake is ready. You can just sprinkle it with icing sugar for decoration, but we're making a holiday dessert? So do not be lazy to make the cream. Moreover, it is still very tasty. Whisk the sour cream with plain and vanilla sugar until it dissolves, add the thickener to the cream and whisk more until stable peaks. I had a homemade sour cream, which seems to be whipped without thickener. But after standing for 10 minutes, the cream started to leak. To cap on the cake accidentally melted, be sure to add thickener. I did not make the cream from store-bought sour cream, so the result is not vouch. If you can't buy good homemade sour cream, you better replace it with cream.

We put our cream on the cake as straight as possible layer. Here can help a pastry bag with a round nozzle or package with cut area: apply the cream in a spiral and chaotic to smooth out with a spoon.

Decorate, brew a Cup of tea, invite to the table the most expensive and loved ones - and enjoy! Bon appetit and merry Christmas!