Currant pie

Pies currant on the right - the most fragrant! After all, the name of the fragrant berry comes from the Slavic word "stink", "Smorodov" means any strong odor.

The beginning of summer gives us a great opportunity to bake this soft, airy, juicy cakes with sour-sweet filling. It was only later, in the winter, we will at least oven delicious pies with currant jam or frozen currants, in the meantime, let's use fresh berries to our culinary masterpieces were most useful.

Currants - available source of vitamin C and A, E and F, which are antioxidants, so the berry is indispensable for the modern man. Also very useful are other vitamins - potassium, iron and calcium. A pectin contained in currants, improve digestion and remove radionuclides from the body.

So if you want to please yourself and guests not only the most fragrant, but also useful baking, bake for tea one of the many variants of cake recipes with currants.

Currant cake recipe

Tip: how to choose currant - red or black - you decide. But red currants contain less sucrose, so the filling of this kind should put a little more sugar.

We need:

Flour - 450 g
some flour to choose? we'll show

Eggs - 2 pcs

Sugar - 200 g + 3 tbsp for sprinkling

Margarine or butter - 200 g

Baking powder - 1 tsp

Pinch of salt

Currant - 500 g

Starch - 2 tbsp

Margarine in advance, remove from the refrigerator so that it is well softened.

Sift the flour, add baking powder, salt whispers stir. Separately, rub the eggs with the sugar. Enter into the flour mixture, add the softened margarine.

Quickly knead the soft dough. Shape of a 2 ball, wrap in plastic wrap and send it in the freezer for 40-60 minutes.

Meanwhile, prepare the berries. Remove the stalk, wash and pat dry.

Preheat oven to 200 � C. Cover the baking pan with parchment and brush with butter.

Take the first part of the dough from the freezer. Holding the grater over form, rub it in the dough. Try to keep the bottom of the form appeared tightly covered.

Spread evenly over the dough grated berries, sprinkle with sugar and starch.

The second piece of dough evenly over the grate currant, trying to close the layer of berries so that it is almost nowhere to be seen.

Bake 40-50 minutes, until top of cake thoroughly browned.

Tip: Cut the cake only after it has cooled down properly, otherwise you may get burned and hot berry juice.

Videoretsept currant cake