Red currant is a popular berry that is often grown in home gardens. It can be eaten fresh or added to various desserts such as pies.
It is necessary
-
- For a quick test:
- 500 g flour;
- 300 g butter;
- 3 tbsp Sahara;
- 3 yolks.
- For yeast dough:
- 500 g flour;
- 2 eggs;
- 1 glass of milk;
- a bag of yeast;
- 3 tbsp Sahara;
- a pinch of salt;
- 70 g butter.
- For filling:
- 500 g of red currant berries;
- 6 tbsp granulated sugar;
- 3 squirrels.
Instructions
Step 1
Prepare the dough. Several options are suitable for such a cake. For a faster recipe, combine flour and butter softened at room temperature, add yolks and sugar to the same. Mix everything thoroughly, wrap in plastic wrap and leave in the refrigerator for at least half an hour.
Step 2
If you love yeast dough, use it as a base. To do this, dissolve a bag of dry yeast in warm milk. Pour melted butter there, break the eggs. Add sugar, the amount can be decreased or increased in relation to the listed ingredients, depending on your tastes. Add a pinch of salt. Then start adding flour to the mass. Add it half a glass at a time, stirring thoroughly to avoid clumping. The dough should be smooth and firm. Cover it with a towel and place the bowl with it in a warm place. If it is cold in your apartment, then the container can be installed in a basin with hot water. Leave the dough for 2-3 hours, stirring it every hour.
Step 3
Roll out the finished dough into a thin layer. Place it on a greased baking sheet and bake in the oven at 180 degrees for about 15 minutes. It should not brown.
Step 4
In the meantime, get busy with the filling. Wash the currants, pat dry and rub in a separate bowl with powdered sugar. Beat the whites with a mixer until a fluffy foam forms. In this case, add 1 tablespoon each. powdered sugar for one protein. Spread the resulting currant mass evenly on the surface of the baked dough. Then take a pastry syringe, fill it with whipped egg whites and cover the surface of the cake with the resulting cream so that it looks like separate meringues. Return the cake to the oven and leave it there for another 15 minutes at the same temperature. The meringues should be baked. You can serve this dish both warm and cold.
