Custard, fresh berries, shortbread base - an incredibly delicious pie can be on your table too. A little free time, a little patience, and dessert is ready for tea.
It is necessary
- Dough:
- - 250 g flour,
- - 150 g butter,
- - 80 g sugar
- - 1 egg.
- Cream:
- - 60 g sugar
- - 3 eggs,
- - 250 g of milk,
- - 1 tbsp. a spoonful of starch
- - 1 g vanillin.
- Filling:
- - red currant to taste,
- - black currant to taste.
- Fill:
- - 50 g sugar
- - 200 g of water,
- - 10 g cake jelly.
Instructions
Step 1
Sift the flour. Cut the chilled butter into cubes. Combine flour with butter and sugar. Rub until crumbs. Add one egg, knead the dough. Form the dough into a ball and refrigerate for an hour.
Step 2
After an hour, remove the dough from the fridge and spread it over the baking pan. Don't forget to shape the bumpers. Pour a load (beans or peas) onto the dough.
Step 3
Preheat the oven to 200 degrees. Bake the crust for about 20 minutes. Then remove the crust from the oven and set aside to cool. Remove the load from the cake.
Step 4
For the cream. Heat the milk.
Step 5
Beat eggs and sugar until fluffy, add starch and stir. Pour milk into the egg mass, mix.
Step 6
Put the cream on the cake, smooth it out.
Step 7
Rinse and dry the currants. Place the berries on a crusty crust.
Step 8
Prepare the jelly as it says on the package. You can also combine all the ingredients in a small saucepan and bring to a boil with stirring.
Step 9
Pour the resulting jelly over the cake. Refrigerate the cake for 2-3 hours. Serve in portions.
