Currant Tart with Mascarpone

A simple but delicious cake recipe:

To make the shortcrust pastry, quickly prepare the ingredients into a dough, wrap in plastic wrap and rest in the refrigerator for 120 minutes.

I rolled out the shortcrust pastry into a rectangle on a parchment paper and then cut it out with the springform edge, but don’t break it up yet, bake the edges with it, it makes a nice crunchy pastry.

If you don’t want that, cut it out round on the spot.

Bake in a heated oven at 180 °C for about 10 min. Before baking, prick it evenly with a fork so that it stays flat.

Cool the baked base a little bit, but do not remove it from the mold. The sponge cake is baked on the spot on the shortcrust pastry.

For the sponge, whip egg whites with water and a pinch of salt until stiff, sift in sugar gradually, then add egg yolks.

Next, turn off the machine, lightly fold in the cornflour and flour with a wooden spoon.

Spread on the baked shortcrust pastry base and bake at 210 degrees for 20- 25 min, longer or shorter depending on the oven.

Cool well on a rack (I always bake my bases the day before).

The next day, cut the sponge twice.

Spread the currant jam on the bottom sponge and place the second sponge on top.

For the drink, mix the liqueur sugar with raspberry brandy and spread half of it on the second sponge.

For the filling, rinse the currants, set aside a few panicles, add the

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