Currant-lingonberry pie
Currant pie
Serves: 12-16
Time: about 30 mins prep, 4 hours total
Source: Ruoka ja Viini
Base:
5 eggs
1,5 dl or 3/4 cup sugar
2 teaspoons vanilla sugar
1,5 dl or 3/4 cup oat starch
4 tablespoons cocoa powder
2 teaspoons baking powder
Filling:
2dl or 1 cup cream
4 tablespoons vanilla sugar
1 dl or 1/2 cup sugar
200g or 7oz philadelphia cream cheese
200g or 7oz rahkaa/quark
6 sheets gelatin
1 dl or 1/2 cup apple juice
cardamom (optional)
Topping:
3-4dl or 1 1/4-1 3/4 cups currant jam
5dl or 2 1/4 cup blueberries (or lingonberries or other berries)
4 sheets gelatin
For the base: Whip eggs and sugar until thick and foamy. Mix dry ingredients together and sift into the egg foam until well mixed. Grease 28cm/11in flan pan (or plain tart pan, but the flan pan has a convenient indentation on top) and cover the bottom with baking paper. Pour foam into the pan and bake at 225C/440F for about 7-10 minutes. Allow to cool briefly, turn the pan onto a cooling rack covered with baking paper and remove from the pan.
For the filling: Whip cream and sugar until peaks form. Add cream cheese and rahka/quark and continue whipping until smooth. Moisten gelatin sheets in a bowl of cold water while heating apple juice in the microwave. Squeeze water from the gelatin sheets and stir into hot apple juice until dissolved. Cool apple juice and whip into the cream mixture. Chill until a bit firm and spread onto the top of the cake.
For the topping: Mix the berries and jam together. Moisten gelatin sheets in a bowl of cold water. Heat a small amount of currant juice or water in the microwave, squeeze water from the gelatin sheets and stir into the hot liquid until dissolved. Cool the liquid and stir into the berry mixture. Chill and spread smoothly on top of the filling.
Chill for a few hours and serve.