Summary

Ingredients

• 400 g flour
• 200 g butter, cold
• 200 g powdered suar
• 40 g cocoa powder
• 2 egg (s)
• 1 pinch salt
• 1 packet baking powder

For the filling:

• 200 g butter, soft
• 250 grams sugar
• 1 packet vanilla sugar
• 500 g sour cream
• 3 egg (s)
• 1 packet custard powder, vanilla

For covering:

• 1 kg currants
• possibly jam

For the cast:

• 2 packs cake icing (red or white)
• 250 ml juice, (currant juice)

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Instructions

1. Make a shortcrust pastry (kneading dough) and refrigerate.
2. For the filling, stir together butter, sugar and vanilla sugar until creamy, add sour cream and eggs (stir well). Finally stir in the pudding powder.
3. Place the dough on a baking sheet or in a square baking frame (roll out). Put the mixture on the dough and bake both together. 200 degrees middle rail 45 - 50 minutes.
4. Spread about 1 kg of currants on the cooled dough (if you want, you can spread jam under it).
5. Mix 2 packets of glaze (red or white) with 1/4 l of currant juice or raspberry syrup and 1/4 l of water and prepare a glaze from it and spread it on top.