John Myers
Ingredients for 1 servings:
- 400 g flour
- 200 g butter, cold
- 200 g powdered sugar
- 40 g cocoa powder
- 2 eggs
- 1 pinch of salt
- 1 packet of baking powder
- 200 g butter, soft
- 250 g sugar
- 1 packet of vanilla sugar
- 500 g sour cream
- 3 eggs
- 1 pack of pudding powder, vanilla
- 1 kg currants
- possibly jam
- 2 packs of cake glaze (red or white)
- 250 ml juice (blackcurrant juice)
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
Cake stays fresh for a long time
Make a shortcrust pastry and chill. For the filling, cream together the butter, sugar, and vanilla sugar until creamy, then add the sour cream and eggs; mix well. Finally, stir in the custard powder. Place the dough on a baking sheet or in a square baking frame (roll it out). Pour the mixture onto the pastry and bake both together. Bake at 200 degrees Celsius on the middle rack for 45-50 minutes. Spread about 1 kg of currants over the cooled pastry (if you like, you can spread jam underneath). Mix 2 packets of glaze (red or white) with 1/4 l of currant juice or raspberry syrup and 1/4 l of water to make a glaze and spread it on top.
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