- Flour - 250 Grams
- Oil - 180 Grams
- Sugar powder - 100 Grams
- Yolks - 2 pieces
- Salt - - To taste
- Mascarpone - 250 Grams
- Cream - 100 Milliliters
- Red currant - 1.5 cups
- Sugar - 1 glass
- Gelatin with plates - 8 pieces
Begin as standard - with a mixer, lightly beat the butter with sugar powder. Add two yolks, flour and a pinch of salt to the mixture. If you want, you can add a little poppy. Whisk until smooth and smooth. We wrap the dough in a film - and in the refrigerator for 20 minutes. Then the dough is rolled out and put into a mold. Bake for 30 minutes at 180 degrees. In the meantime, the dough is baked, sorting out the currant - mine, we clean it from rubbish, leaves and brushes. Take a half glass of water, add a half cup of sugar and two currant currants. Bring to a boil and strain. It will be currant syrup, which we still need. As indicated in the instructions, soak the plates in gelatin. Then squeeze and put in hot currant syrup. Gelatine must completely dissolve. Mix whisk mascarpone, cream and our currant syrup with gelatin. We spread the resulting mixture on the dough and put it in the refrigerator for the night. When it stiffens, sprinkle berries on top. In the morning we get out of the fridge this beauty :) Bon appetit!
Servings: 7-8