Currant Slices

Name: Currant Slices
Cook time: 55 min
Total time: 55 min
Yield: 1
Ingredients: 300 g Butter or margarine; 275 g Sugar; 1 pinch Salt; 5 Eggs (size M); 275 g Flour; 1/2 package Baking Powder; 500 g red currants; 12 sheets white gelatine; 250 g Whipped cream; 750 g Whole milk yoghurt; 150 g Fresh cream; 2 packages Vanillin sugar; 7-10 Tbsp juice and grated zest of 1 untreated lemon; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 1

300 g Butter or margarine
275 g Sugar
1 pinch Salt
5 Eggs (size M)
275 g Flour
1/2 package Baking Powder
500 g red currants
12 sheets white gelatine
250 g Whipped cream
750 g Whole milk yoghurt
150 g Fresh cream
2 packages Vanillin sugar
7-10 Tbsp juice and grated zest of 1 untreated lemon
baking paper

Directions

1
For the base, mix fat, 200 grams of sugar and salt until creamy. Stir in eggs bit by bit. Mix flour and baking powder and stir into the fat egg mass. Spread the dough on a fat pan lined with baking paper.
2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 25 minutes and allow to cool. In the meantime, strip currants from the stems, except for a few stems for decoration, wash and drain.
3
Wash lemon thoroughly, rub dry and grate peel. Then squeeze. Soak gelatine in cold water. Whip cream until stiff. Mix yoghurt, crème fraîche, remaining sugar, vanillin sugar, lemon juice and peel.
4
Dissolve the gelatine and stir into the yoghurt mass. Fold in cream and berries. Allow to set a little. Spread the yoghurt cream on the base and smooth it down. Put in a cool place for at least an hour.
5
Decorate with the remaining panicles. Makes 20 pieces.