Black currant shortcrust cake turns out to be very tasty and aromatic: the dough is crispy, and the filling is juicy, keeping its shape well when cutting the baked goods into pieces. This is one of our favorites in our family.
According to this recipe, a shortbread cake can also be prepared with frozen currant berries or with any others according to the season. Cherries or pitted plums, raspberries or blackberries are perfect. Adjust the amount of sugar according to the degree of acidity of berries or fruits.
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Ingredients:
Dough:
Butter - 100 g
Wheat flour - 170 g
Baking powder - 1 tsp l.
Sugar - 1 tbsp. l.
Cold water - 3 tbsp. l.
Filling:
Vanilla sugar - 1 tsp l.
Fresh currants - 1 tbsp.
Sugar - 200 g
Cornstarch - 2 tbsp l.
Step by step recipe:
Prepare the required ingredients according to the list. Chill the butter well. You can substitute cornstarch with pudding (40g powder) or wheat flour.
Sift wheat flour (a glass with a slide) and baking powder into a bowl, add sugar. Cut the butter into cubes and add them to the flour mixture.
First we chop with a knife, then we grind it with our hands into a homogeneous crumb.
Knead the dough, gradually adding water - spoonful, and knead well. It turns out to be soft and pliable. The kneading is not long, as the dough heats up from our hands and the butter begins to melt.
We wash the black currant berries under running water. Let them dry a little.
For our cake we need a small form, I have it with a diameter of 20 centimeters. Divide the dough into 2 pieces. We leave a small part on the wire rack for decoration, we immediately put it in the refrigerator.
Roll out most of the dough on parchment and transfer into a mold. We form the sides to the height of the container, mine is 3 centimeters. We make punctures with a fork on the test.
We turn on the oven to heat up to 180 degrees. We put the blank with the dough in the refrigerator while we prepare the filling.
Transfer the currant berries to a bowl. Combine them with granulated sugar, vanilla sugar and cornstarch.
We take out our form with dough. We spread the berry filling evenly.
Roll out thinly, sprinkling flour on the countertop, the remaining dough into a rectangle 20 cm long. We cut it into strips. We transfer them to a pie in the form of a lattice.
Cut off the edges of the dough that hangs from the mold. We pass on them additionally with a fork. This is necessary for the dough to stick well.
Bake shortcrust cake with black currant until golden brown for 35-40 minutes. Be guided by your oven.
Before removing the cake from the mold, let it cool to a warm state. Sprinkle with powdered sugar if you like.
Serve warm or cold. Once the cake has cooled down, you can easily cut it into pieces.
Enjoy your tea!
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