Cake
Description
The baking is simple and quick. This cake cannot be called easy to prepare—shortcrust pastry made with sour cream, meringue from egg whites, and custard cream require some skill in the kitchen. But if you're ready to spend a few hours making it, the result will delight you—this delicate cake with a vanilla aroma and a slightly tart blackcurrant layer will win over everyone. You don't even need to decorate this cake—just sprinkle with almond flakes and it's ready. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Mix the flour with baking powder, sugar, and cold butter. Rub the mixture into crumbs. Add salt, egg yolks, and sour cream. Mix and gather the dough into a ball.
- 2
Step 2
Wrap the dough in plastic wrap and refrigerate for 1 hour. Roll out the dough to the size of the pan. Prick the dough with a fork, then transfer it to a parchment-lined pan. Bake in a preheated oven at 180°C for 25 minutes.
- 3
Step 3
Prepare the protein layer. Beat the egg whites with a mixer until foamy. Add powdered sugar and beat until stiff peaks form. Add starch and mix.
- 4
Step 4
Place a layer of currant jam on the shortbread base. Spread meringue on top and sprinkle with sliced almonds. Bake in a preheated oven at 150 degrees for 30 minutes.
- 5
Step 5
Prepare the cream. Heat the milk over medium heat. Rub the sugar with the yolk until a white foam forms. Add flour and starch, mix well. Gradually add the hot milk in parts, constantly stirring the mixture with a mixer.
- 6
Step 6
Pour everything back into the saucepan and bring to a boil, stirring continuously. Remove from heat, add liqueur and vanilla, mix well, and cover with plastic wrap. Let the cream cool.
- 7
Step 7
Beat the soft butter with a mixer, then gradually add the cooled cream and beat until smooth. Transfer the cake to a rack and cut it into two parts.
- 8
Step 8
Spread the cake with cream, spread jam on top, and cover with the second part of the cake. Leave in the refrigerator for 3-4 hours.