If in spite of the fact that it’s already June on the calendar, it’s damp and slushy in your soul, make this cake and the summer mood can’t wait!
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You will need
- The foundation:
- - 300 g of flour;
- - 50 g of brown sugar;
- - 200 g of butter;
- - 10 tbsp ice water;
- - a pinch of salt.
- Filling:
- - 500 g of condensed milk;
- - 250 g sour cream;
- - 5 yolks;
- - 250 g of red currant.
Instruction manual
1
Cut the butter into medium cubes and send it to the freezer for half an hour so that they freeze. Then chop the ice oil in a combine with flour and a pinch of salt into small crumbs. Add water - its amount can vary, but the result should be a soft dough that would not stick to your hands, so add a little bit. Roll the dough into a ball, wrap in cling film and send for an hour in the refrigerator.
2
Roll out the dough and put it in a large mold lined with baking paper. Prick with a fork. Send a quarter of an hour to the freezer.
3
While the dough is freezing, set the oven to heat up to 180 degrees and start cooking the toppings. To do this, use a mixer to mix the condensed milk and sour cream, then add the yolks and thoroughly beat the mixture again until smooth.
4
Remove the dough from the freezer, pour the filling on it and cover the surface with berries. Put in the oven for 40 - 50 minutes: the finished pie should have a dense and rosy filling.