PREPARATION OF THE DOUGH

Beat the egg yolks with the sugar and soften with a little water (or milk). Put the butter in pieces and salt to the flour as for pastry. Take flour and butter in the hands and fingers crossed. Mash butter and flour together lightly rubbing his hands. Flour passes between the fingers. Note the pieces of butter coated with flour. Sanding finished form a fountain. Pour the sugar mixture in the center.

Quickly incorporate elements using a dough cutter (without giving body). Gently squeeze the mass hands. If all it takes is that moisture is sufficient. Otherwise, add a little water. Lightly flour the work surface and milling until obtaining the soft pastry and form the ball. As for the pastry must be thin and flexible.

BLACK CURRANT CREAM

I had some currant in the freezer so I have these thawed and used. Cook the black currants until they burst and sieve them so that no seeds end up in the cream. Put the juice back in a saucepan and bring to a boil. Beat eggs a bit in a bowl separately. Mix the icing sugar, pudding powder and orange juice together until smooth. When currant juice starts to boil, get the pot from the heat, add the pudding mixture first, followed by the beaten eggs and mix well. Then put everything back on the fire and cook a little like the pudding.

Put the pudding in a glass bowl, cover with foil, so that it touches the pudding and put to use in the refrigerator.

Meanwhile, preheat oven to 180°C (fun ovens -20°C).
Roll the dough on a baking paper, put it into the cake pan and cut the edges nicely. Pour the cooled cassis cream in it and bake at 180°C for 20 minutes. Let the cake cool completely after baking.

Now prepare the meringue:
Whip the egg whites until firm peaks. Then add the sugar gradually and continue beating until a solid mass. Spread the meringue over the cake and burn them with a burner or put under the broiler in the oven until meringue turns golden.

It tastes incredibly delicious and fresh. The cake is perfect for people with milk intolerance.