Shortbread cake with creamy black currant puree

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   180 g of flour with baking powder (5 g) in portions sift into the yolk mass and knead the dough. If it seems a little dry to you, add 1-2 tablespoons of water. We collect the dough into a ball, wrap it with cling film and send it to the refrigerator. Let's do the berry filling for now.

3. Step 3:

   

   200 g of fresh (or thawed) black currant berries are crushed with a blender and rubbed through a sieve. We get about 100 ml of berry puree. Don't ignore this stage. So the berry filling will turn out tender and homogeneous.

4. Step 4:

   

   Add 50 g of sugar and 1 medium egg to the resulting berry puree. Mix everything together. We also send 25 g of butter there and send the saucepan to medium heat.

5. Step 5:

   

   With constant stirring, cook until thickened. As soon as the mass boils, cook for about 1 more minute and turn it off. We transfer the berry filling to another bowl and set aside. Let's do the test.

6. Step 6:

   

   Preheat the oven to 180 degrees. My electric oven works in the "bottom-top" mode without convection. We take the dough out of the refrigerator, divide it into 6 approximately equal parts. We roll each part into a ball and use a rolling pin to roll out a circle with a diameter of about 11 cm. It all depends on the cell size of your form.

8. Step 7:

   

   We shift the dough into the mold and level it. Fill in all the cells (6 pieces). In order for the basis of our future cake to preserve its shape as much as possible, we will put a load in each of the cells on parchment paper. We send the form to the oven for 7-8 minutes.

9. Step 8:

   

   When the specified time has passed, we take the mold out of the oven and remove the load. Then we send the mold back to the oven for about 3 minutes so that the dough dries on top.

10. Step 9:

    

    We take out our blanks, do not turn off the oven. Evenly distribute the filling and bake for another 5 minutes so that the berry filling from above grabs.

11. Step 10:

    

    At this time we will prepare meringue. In a clean, dry bowl, we send 2 remaining proteins and 1/2 tsp lemon juice. Beat up to a light fluffy foam at low speeds. Then we add 80 g of sugar in portions and, gradually increasing the speed, beat up to "persistent peaks".

12. Step 11:

    

    We shift the whipped whites into a pastry bag or a simple bag, then cutting off the corner. We take the cake out of the oven and make a "cap" of whipped whites. Bake for the last time - 10 minutes.

13. Step 12:

    

    The whites will be slightly browned, covered with a crust, and inside they will remain soft and airy. Take the cake out of the oven, let it cool, take it out of the mold. You can eat). Enjoy your meal!