If, despite the fact that it is already June on the calendar, your soul is damp and slushy, prepare this cake, and the summer mood will not keep you waiting!
It is necessary
- The foundation:
- - 300 g flour;
- - 50 g brown sugar;
- - 200 g butter;
- - 10 tbsp. ice water;
- - a pinch of salt.
- Filling:
- - 500 g of condensed milk;
- - 250 g sour cream;
- - 5 yolks;
- - 250 g of red currant.
Instructions
Step 1
Cut the butter into medium cubes and send to the freezer for half an hour to freeze. Then, in a food processor, chop the ice-cold butter with flour and a pinch of salt into fine crumbs. Add water - the amount may vary, but the result should be a soft dough that won't stick to your hands, so add a little at a time. Roll the dough into a ball, wrap in plastic wrap and refrigerate for an hour.
Step 2
Roll out the dough and place in a large dish lined with baking paper. Stick with a fork. Put it in the freezer for a quarter of an hour.
Step 3
While the dough is freezing, set the oven to heat up to 180 degrees and start preparing the filling. To do this, use a mixer to mix the condensed milk and sour cream, then add the yolks and beat the mixture thoroughly again until smooth.
Step 4
Remove the dough from the freezer, pour the filling over it and sprinkle the surface with berries. Send to the oven for 40 - 50 minutes: the finished cake should have a dense and ruddy filling.
