Redcurrant cake (2 cakes)

1 serving


Make shortbread dough from flour, butter, sugar, eggs and roll out 2 layers from it. In cake cakes, greased and floured, lay the layers so that the sides are 2cm high, and bake them. Put the peeled, thoroughly washed red currants on the baked dough and sprinkle it with sugar (375g currants and 200g sugar). Wipe the rest of the red currant (375g) through a colander and cook with 200g of sugar. Spoon the resulting jelly onto the red currant. Top with icing sugar.