So the time has come when the entrance goes berries harvested and frozen in summer. Now, more than ever, the body asks for vitamins, warmth and sweets to overcome the autumn blues.
I think that beautiful, tasty pastries will help us a little to cheer up and meet the winter optimistically.
Time for preparing: 1 hour.
Degree of difficulty: minimal.
To make black currant cake we will need:
For the test:
egg (yolks) – 2 pcs.
sugar – 200 g
margarine or butter – 200 g
soda extinguished in vinegar or citric acid – 1 tsp.
fresh berries of black currant – 200 g
banana – 1 pc.
eggs (squirrels) – 2 pcs.
sugar – 100 g
Eggs are divided into yolks and proteins. For the test, use the yolks, for the filling – proteins.
Pound yolks with sugar.
Margarine or melt butter on low heat, cool. Add to the dough.
Soda quench in vinegar or citric acid (you can use lemon juice). Stir.
Knead elastic dough. Divide the dough into two parts. The smaller part is sent to the fridge.
Lubricate the baking pan with butter. The bottom of the form is covered with dough.
For the filling, we take fresh berries of black currant (I used frozen ones).
Banana cut into pieces. Mix with berries.
Squirrels whip with sugar until foaming.
Fill the berries. Stir.
Spread the filling evenly on the dough in the form.
We roll the cooled dough into the layer, cut out the figures and lay it on the stuffing so that the holes remain and the dough can breathe. In general, you can decorate up the cake at your discretion, the main thing is to leave holes in order to bake the cake.
Sent in the oven, preheated to 150 degrees for 40-50 minutes.
Carefully remove the cake from the form.