Originally, this cake is baking with red currants, red frozen but I did not meet, and fresh More wait and wait. But on the black left not even worse, very tasty, try it!
We need:
1.5 cups + 1.5 tablespoons flour
125 g butter
220 g of sugar
1 teaspoon baking powder
pinch of salt
3 eggs
1 teaspoon of starch
600g currants (my black frozen)
1. 1.5 cups of flour with butter chop into small crumbs.
2. pour it into a bowl, add to 100 grams of sugar, 0.5 tsp baking powder and a pinch of salt. The proteins dissociate from the yolks, whites - in the refrigerator, egg yolks - in flour crumb.
Knead the dough by hand, it will quickly begin to gather in someone.
3. We form it into a ball, wrap in plastic wrap and send in the refrigerator for half an hour.
Frozen currants lay in a colander and doused with boiling water for ten minutes let drains and then scatter it on a napkin to dry a little bit.
4. Chilled whites, beat up the steep peaks.
5. Gradually add to them the remaining sugar, baking powder, flour and starch and gently intervenes currants.
6. turn the oven to 180 degrees. The bottom edge of the detachable form and lubricates piece of butter. We reach the dough from the refrigerator and distribute his hands on the bottom of the form, and the edges do bumpers. Put the filling on the dough.
7. Bake the cake for 25-30 minutes, the first 15 minutes I bake at 180 degrees, and then decreased to 150. Before you cut, the cake should be cool to room temperature. Bon Appetit!
Note: sharp-eyed falcons, I think, I noticed that I had a little filling nedoskhvatilas. The fact is that for some reason I decided this time to bake it in the form of 20 cm in diameter. But now I know - this form is too small, the cake is too high, and all the stuffing does not have time to grab. That 23-26 will see the most it. And yet - well, sooo delicious!
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