1. Cut the butter into small pieces and heat over water until it boils.
2. Immediately pour in the sifted flour, turn off the heat immediately, and mix quickly to form a hot butter dough.
3. Pour the condensed milk into the hot butter dough and mix well.
4. 30g whole egg liquid and 3 egg yolks are mixed evenly.
5. Add the mixed dough and stir again to form an egg yolk paste.
6. The egg whites are added to the fine sugar in portions, and stirred into a wet foaming state that can pull out a small hook.
7. Put 1/3 of the whipped egg whites into the egg yolk batter, use a spatula to stir evenly from the bottom, don't draw circles! Pour the mixed batter back into the egg white bowl, and mix again to form a cake batter.
8. Start making the filling: After the butter is melted, add the crushed biscuits, then add the chopped black currants, and mix well.
9. Scoop the batter into the mold, scoop only half of the amount in the mold, and add the right amount of filling.
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