Ingredients for 12 pieces:
300 g flour
100 g powdered sugar
1 egg (M)
175 g butter
Also:
250 g red currants
Filling:
100 ml whipped cream
125 g soft butter
250 g powdered sugar
2 packets of bourbon vanilla sugar
1 untreated lemon
4 eggs (M)
2 sachets of vanilla pudding powder
1 kg layered cheese
Decoration:
red currants and powdered sugar
Preparation:
1. Knead flour, powdered sugar, egg and butter flakes into a smooth dough. Cover and place in the refrigerator for 30 minutes.
2. Then roll out the short pastry on a floured work surface. Place a springform pan (26 cm in diameter) lined with baking paper on the bottom. Make a 5 cm high rim.
3. Rinse and drain the currants and pluck the fruit with a fork. For the layered cheese mixture, whip the cream until stiff. Stir butter, powdered sugar, vanilla sugar, grated lemon zest and juice until fluffy. Stir in eggs one at a time. Add vanilla pudding powder and layered cheese and stir in. Gently fold in cream. Spread half of the cheese mixture onto the shortcrust pastry. Spread currants on top and spread the rest of the cheese mixture on top. Bake the cake in a preheated oven at 175° or gas mark 2-3 (convection oven: 160°) for approx. 70 minutes.
4. Allow the cake to cool slightly, then remove from the pan and place on a cooling rack to cool. Decorate the cake with currants and dust with powdered sugar.
Preparation time approx. 100 minutes + waiting time
Nutritional values per piece approx.:
Calories: 590
Joule: 2472 g
Protein: 15,4 g
Fat: 30,1 g
Carbohydrates: 63 g
(FoodCentrale by ddp images)
