- margarine - 100 Grams
- flour - 250 Grams
- baking powder - 0.5 teaspoons
- egg - 2 pieces (egg (1pc-in dough, 1pc-in stuffing))
- sugar - 150 Grams (sugar (100g-in dough, 50g-in the filling))
- sour cream - 300 Grams
- black currant - 300 Grams
- Vanilla Sugar - 1 Pinch
Mix the softened margarine with flour, baking powder. Mix so that the crumb turns out Add the sugar, egg and knead the dough to roll the dough into the bowl. Lubricate the paper with the oil on both sides, lay it in a mold, spread the dough into shapes, forming the sides. Top with a smooth layer on the dough, fill the currant, can be frozen. Whisk the egg with sugar, add vanilla sugar, sour cream and beat up again with a mixer. Pour out the fill onto the currant. To bake the cake in the oven at a temperature of 200 degrees. Ready cake is very brittle, carefully take it out of the mold with two spatulas. If the cake is not sufficiently cooled, and you are impatient to try it, you should keep in mind that the filling will flow a little in this case. Filling with black currant, but you can add quite a bit and the red currant. When the pie is finally cooled, especially the next day, the filling will become more dense and will resemble a delicate filling of cheesecake
Servings: 8-9