A delightful “cookie-style” shortcrust cake – softer than traditional pastry, enriched with ground almonds. Everything is baked at once, with no need to pre-bake the base. The redcurrants bring a refreshing tartness, making it perfect for summer days, while the creamy custard layer makes it universally loved. Highly recommended!
Ingredients for the dough:
- 175 g ground almonds
- 175 g butter, chilled
- 120 g caster sugar
- 175 g plain flour
- 1 teaspoon baking powder
- 1 egg
- 1 egg yolk
Place all ingredients in a food processor and blend until combined. The will be thick and “cookie-like” in consistency.
Line the base of a 22 – 23 cm cake tin with baking paper. Divide the dough into two parts. Press one half into the base of the tin. Spread the prepared custard over it (see below), then add the redcurrant filling. Top with the remaining dough.
Bake at 170°C for about 60 minutes. If browning too quickly, cover loosely with foil. Remove and cool completely in the tin – do not remove earlier. Once cooled, take out, dust with icing sugar, and decorate with fresh currants.
Ingredients for custard layer:
- 1 packet vanilla custard powder (40 g)
- 500 ml milk
Prepare according to package instructions using 500 ml milk and the recommended amount of sugar. Cook until thickened and set aside.
Ingredients for redcurrant filling:
- 500 g redcurrants (fresh or frozen), stems removed
- 1 tablespoon sugar
- 4 tablespoons potato starch
Mix all ingredients together.
Additionally:
- icing sugar for dusting
- fresh currants for decoration
Tip: The dough is quite sticky and dense. To make handling easier, press each portion onto baking paper first, then transfer it to the tin – this helps achieve an even layer.
Enjoy!
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