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Bulk cake with black currant

0
1925
Kitchen World
Calorie content 158.7 kcal
Portions 1 port.
Cooking time 120 minutes
Proteins * 4.8 gr.
Fats * 6.2 gr.
Carbohydrates* 24.1 gr.
* per 100 gr. product
Bulk cake with black currant
Content

A very beautiful and juicy cake that will suit both breakfast for tea and a festive table. When baked, black currant colors the sour cream filling in a beautiful pink-lilac color, and the entire filling as a whole soaks the shortcrust pastry cake, thanks to which it turns out to be not overdried and crumbles much less.

Ingredients

Cooking process

step 1 out of 7
To prepare a shortcrust pastry crust, the butter must first be frozen. To do this, first put it in the freezer for several hours. Combine all dry ingredients in a deep bowl, grate the oil on a coarse grater and stir everything together.
step 2 out of 7
As a result, you should have a crumbly, oily crumb.
step 3 out of 7
Pour the crumbs into a baking dish, flatten on the bottom and tamp as tightly as possible, forming small sides. If the pan is not split, it is best to line it in front of this baking parchment to make it easier to remove the finished cake.
step 4 out of 7
To prepare the filling, combine the egg, sour cream, vanilla essence and sugar. Whisk until smooth with a hand whisk or mixer.
step 5 out of 7
Rinse and dry the black currants beforehand so that there is no excess moisture. Pour the berries onto the dough base and smooth them over the bottom. You can also sprinkle with a little sugar.
step 6 out of 7
Pour the sour cream filling over the berries, trying to distribute it evenly.
step 7 out of 7
Place the cake in the oven for 40 minutes at 180 ° C. By this time, the sides will have to brown, and the filling will become denser and also acquire a golden hue. If you see the center of the pie baking slower than the edges, cover the top with foil and bake until cooked through.
Bon Appetit!

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