Shortbread cake with currant and cream

Prepare all the products for the cake: pre-defrost the black currants and remove the butter from the refrigerator.
Immediately prepare the sand base. To do this, mix butter with sugar. Add the sifted flour with baking powder here.
In the eggs, we separate the whites and yolks - we take the yolks into the dough.
Knead the dough well, it should gather into a ball. We lubricate the form with oil (optional), spread our dough, forming the sides. Put it in the freezer for 20-30 minutes.
Preheat the oven to 200 degrees, place our cake, bake for 15-20 minutes until slightly baked, the color will be golden. We take out the cake, let it cool down a little.
We wash the thawed currant berries, remove the twigs, other debris, add a spoonful of potato starch. Beat egg whites with a mixer with powdered sugar. Here we also add the berry mixture.
Mix everything carefully.
We spread our filling on the cooled cake, distribute it, place it in a preheated oven (200 degrees), bake for another 15-20 minutes. Ready!
Crispy sweet shortbread with a slightly sour filling and an airy cream is an awesome combination) the pie was eaten very quickly)
Adjust the baking time and degree yourself (choose your mode). I usually have shortbread dough baked well for such an interval.
I thought the filling would be sour, but even 100 grams of powdered sugar was enough to soften the sourness of the pie.
Starch is added to the berries so that the filling does not flow, the cake will not be wet, but will remain dry and crispy.
You can make the cake less sweet (I got it like a cookie), add less sugar.
You can beat the whites longer - you will get a crispy, smooth layer, I got a creamy filling (I like it better).
In general, surprisingly, this pie has won the hearts of all lovers of my charlottes. For tea, coffee - this dessert consisting of those layers: cookies, berries and cream - will definitely appeal to any sweet tooth)