Shortbread with creamy blackcurrant puree

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Preparing shortbread dough. To do this, mix 2 yolks, 40 g of sugar, a pinch of salt, 1/3 tsp. vanillin and 50 ml of vegetable oil.

2. STEP 2

   

   Sift 180 g of flour with baking powder (5 g) into the yolk mass and knead the dough. If it seems dry to you, add 1-2 tbsp. l. water. Gather the dough into a ball, wrap it in cling film and place it in the refrigerator. Let's move on to the berry filling.

3. STEP 3

   

   Grind 200 g of fresh (or defrosted) black currants in a blender and rub through a sieve. We get about 100 ml of berry puree. Don't ignore this step. This way the berry filling will be tender and homogeneous.

4. STEP 4

   

   Add 50 g of sugar and 1 medium egg to the resulting berry puree. Mix everything. Add 25 g of butter there and place the saucepan over medium heat.

5. STEP 5

   

   Cook with constant stirring until thickened. As soon as the mixture boils, cook for about 1 more minute and turn off. Transfer the berry filling to another bowl and set aside. Let's do the test.

6. STEP 6

   

   First set to preheat the oven to 180 degrees. My electric oven operates in the bottom-up mode without convection. Take the dough out of the refrigerator and divide it into 6 approximately equal parts. Roll each part into a ball and, using a rolling pin, roll out a circle with a diameter of approximately 11 cm. It all depends on the cell size of your shape.

7. STEP 7

   

   Transfer the dough into the mold and level it out. Fill in all the cells (6 pieces). In order for the base of our future cake to retain its shape as much as possible, we will place a weight in each of the cells on parchment paper. Place the pan in the oven for 7-8 minutes.

8. STEP 8

   

   When the specified time has passed, remove the pan from the oven and remove the weight. Then put the pan back into the oven for about 3 minutes so that the dough on top dries.

9. STEP 9

   

   We take out our preparations and don’t turn off the oven. Distribute the filling evenly and bake for another 5 minutes until the berry filling sets on top.

10. STEP 10

    

    At this time, prepare the meringue. Place the remaining 2 whites and 1/2 tsp into a clean, dry bowl. lemon juice. Beat until light fluffy foam at low speed. Then add 80 g of sugar in portions and, gradually increasing the speed, beat until stiff peaks form.

11. STEP 11

    

    Transfer the whipped whites into a pastry bag or a simple bag, then cut off a corner. Take the cake out of the oven and make a “hat” of whipped egg whites. Bake for the last time - 10 minutes.

12. STEP 12

    

    The whites will brown slightly, become crusty, and remain soft and airy inside. Remove the cake from the oven, let cool, and remove from the pan. You can eat). Bon appetit!