Jellied Currant Pie

Currant Jellied Pie is sure to be your biggest hit this summer. After all, it is so easy to prepare that even children can bake it. And the result is always amazing - a sweet pie with sour currants at the table always "flies away" first.

Ingredients

• 150 g butter + a little for greasing the mold
• 3 eggs
• 180 g sugar
• 1 tsp vanilla extract or 2 tsp. vanilla sugar
• 1/4 tsp salt
• 150 g sour cream
• 150 g natural yoghurt
• 320 g flour
• 2 tsp baking powder
• ½ tsp soda
• 400 g of black or red currant, or a mixture thereof
• bread crumbs to prepare the mold

Directions

1. Preheat oven to 180 ° C. For a jellied currant pie, prepare a pan with high sides 25-26 cm in diameter, brush with butter and sprinkle with breadcrumbs, turning the pan so that the crackers are evenly distributed.
2. Melt the butter and cool slightly. Beat eggs with sugar, vanilla extract and salt with a mixer until fluffy. Add sour cream and yogurt and stir well. Add melted butter at the end.
3. Sift flour, baking powder and baking soda into a bowl of dough and stir with a whisk until smooth. Make sure that no lumps of flour remain in the dough.
4. Pour half of the dough into the prepared pan and smooth the surface. Set aside about 100 g of berries, spread the rest over the dough. Pour the remaining dough over the currants, smooth with a spatula and sprinkle with the remaining berries.
5. Place the jellied currant pie in the oven and bake until tender, 45-50 minutes. Check the readiness with a wooden skewer: the skewer should come out of the cake completely dry.
6. Remove the finished cake from the oven and cool in a baking dish on a wire rack. Run your knife along the sides of the baking dish and gently transfer the cake to a platter. Cool completely before serving.