According to Google, this cake came to us from Germany. Traditionally, it uses cherries, but I took blackcurrants. I have a shape 22 by 15 cm. #pastries #pie #pie for years #games
Ingredients: Biscuit, c1 eggs, sugar plus some vanilla sugar, salt, milk, vegetable oil, flour, baking powder, cocoa powder, milk, frozen blackcurrant plus or minus, Cream, milk or kefir (I have kefir, I like sourness), c1 yolk, sugar, vanilla sugar, cornstarch, butter 82.5%, Chocolate glaze, dark chocolate, 20% cream or 40 g 30-35%, butter
Cooking method:
Turn on the oven at 175 degrees. Mix flour with baking powder. Do not add cocoa yet. Beat eggs with sugar, vanilla sugar and salt. Add 75 g of milk and 70 g of vegetable oil, mix. Pour flour with baking powder, carefully, trying not to disturb the airiness, mix with a spatula from the bottom up. Divide the dough into two parts. Place one on a baking sheet lined with parchment.
In the other half, add cocoa and an extra spoonful of milk. Gently place on top of the first dough. Stick the frozen currant berries into the dough. Bake 25-30 minutes until dry skewer. Let cool completely.
While the cake is baking, let's make the cream. To do this, mix all the ingredients, except for the oil, in a saucepan and heat over low heat, stirring constantly with a whisk, until thickened. When the custard base is ready, cover it with a film in contact and leave to cool. Leave the oil at room temperature to warm up.
When the custard base has cooled and the butter has softened, beat the butter and add the custard base in several steps, beating each time. Spread the finished cream on the biscuit.
For glaze, combine chocolate, cream and butter and microwave for 30 seconds. Mix. If the icing is not hot, you can apply it on top of the cream on the cake. Let it dry a little.
Cut the finished pie into pieces. Here it is in cross section.