1.5 cups flour chop with butter in a small crumb. Pour it in a bowl, add to 100 grams of sugar, 0.5 teaspoons of baking powder and a pinch of salt. Detachable whites from yolks, proteins in the refrigerator, yolks in flour crumbs. Knead the dough with your hands, it will quickly begin to gather in whom. From it formed a ball, wrap in clingfilm and put into the fridge for half an hour. At this stage, there was a first incident, I did not have enough flour, so the dough turned out watery. I immediately posted it to the form.

Chilled whites, beat up the steep peaks. Here there was a second incident, turned on the light and had to whip by hand. Gradually adding the remaining sugar, baking powder, flour and starch, and then gently beat in the currants. If using frozen currants, first put in a colander and running over boiling water for about ten minutes, let drain, and then sprinkling it on a napkin, a little dried. Oven included 180 degrees. The bottom and edges of a split form grease with some butter. (Split form I have, I baked in the usual, just cut up and the pieces shifted on the dish). Take out of the refrigerator the dough and with your hands distribute it along the bottom of the form, and the edges make the boards. On the dough spread the filling. Bake the pie for 25-30 minutes, the first 15 minutes to bake at 180 C, then reduce to 150 C. Before you cut it, the cake needs to cool to room temperature.

Bon appetit!

Despite all the incidents that happened to me during the preparation of this cake, it came out pretty well. Shortbread dough is incredibly tender like a soufflé, and meringue the consistency of our currant "clouds"... Mmm. It's worth a try!