Blackcurrant Sandwich Pie
by Pineapple Nana
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Add white sugar to the frozen black currants, let the white sugar cover the black currants, and boil them on an electric ceramic stove (tea stove). When the soup is thick, add the lemon juice and stir evenly, then spread it out and let it cool for later use.
2. The butter is softened into a paste at room temperature, add powdered sugar, and stir well with egg soot.
3. Add the whole egg liquid in batches, and fully whisk in it if you don't add it once, then add the next time.
4. Mix low flour, corn starch, baking powder, almond flour, and cinnamon powder into the butter in advance.
5. Stir the butter and powder until creamy.
6. Wrap the bottom of the mold with tin foil, take 150 grams of butter paste and spread it into the mold with a spatula, smooth it and put it in the refrigerator for 20 minutes.
7. After refrigerating, spread black currant jam on the bottom of the cake.
8. Put the remaining butter paste into a piping bag with a piping nozzle, and squeeze it into the mold. 4 sticks are suitable.
9. After squeezing 4, change the horizontal line to a slash, and then sprinkle almond slices.
10. Bake in the oven at 180 degrees for 25 to 30 minutes. The specific temperature is adjusted according to the temperament of the oven, and the coloring is observed.
11. Spread it out naturally and keep it sealed.
