Swabian blackcurrant pie.
Traditionally, this pie is made with red currants. But we decided that it will turn out just as delicious with black currants! So we have sweet currant pie for breakfast!
Ingredients
| sugar 160 g |
| black currants 300 g |
| egg white 3 pcs |
| potato starch 1 tsp. |
| leavening agent 1 tsp. |
| flour 1,5 tbsp. |
| powdered sugar |
| grainy cottage cheese (to serve) |
| FOR THE BATTER: |
| flour 2 cups |
| butter 125 g |
| sugar 125 g |
| egg yolk 3 pcs |
| leavening agent 1 tsp. |
| vanilla sugar |
Instructions
Step 1
Prepare the shortcrust pastry by rubbing the flour with the butter. Add the yolks, sugar, baking powder and vanilla sugar. Wrap in clingfilm and put in the refrigerator for 30 minutes.
Step 2
Roll out the prepared dough. Cut 2 strips out of the parchment and place them crosswise in the bowl of the multicooker (these strips will make it easy to take the cake out later). Flatten with your hands to form a rim.
Step 3
Beat the egg whites with a pinch of salt. Gradually add the sugar, flour, starch and baking powder. Pour the protein mixture onto the crust, sprinkle the black currants on top. Set the "Bake" mode and cook for 60 minutes. At the end of the program, check if the crust is ready and, if necessary, set the timer for another 10-20 minutes.
Step 4
Cool the pie, carefully transfer to a dish and sprinkle with powdered sugar. Before serving, spoon the grainy cottage cheese over the pie.
