COCOA CHEESE WITHOUT CHEESE WITH CURRANTS

INGREDIENTS FOR CRISPY CAKE:

3 cups cake flour
4 tablespoons powdered sugar
2 tbsp cocoa
1 teaspoon of baking powder
200 g butter or margarine, cold
5 yolks, large
INGREDIENTS FOR CREAM LAYER:

5 proteins, large
1 1/4 cup sugar
2 teaspoons of vanilla sugar
800 g sour cream 18%
2 x 40 g vanilla pudding, powder
pinch of salt
ADDITIONALLY:

200-300 g of red currants
1 teaspoon flour
* 1 cup of 250 ml.

Form with dimensions 24 × 24 cm or slightly larger, we lay out with baking paper. Sift the flour together with powdered sugar, cocoa and powder. We add pieces of cold butter and chop it with a shortcrust pastry knife or chopper. Then add yolks and quickly knead into a uniform dough. We divide the ready into two parts, one of which is slightly larger. We form rollers and wrap in foil, put in the freezer for about 2 hours. After this time, we grind most of the frozen dough on a large mesh grater. Spread evenly on the bottom of the mold and lightly press. Bake at 180 C for about 20 minutes.
Proteins and salt are mixed into stiff foam. Then add sugar after a spoonful until the mass is thick and shiny for meringue. We mix the cream together with sifted pudding powder. Add the protein mass to the cream and combine gently. We put it on a baked bottom. Mix currants with a teaspoon of flour and spread out evenly on a cream layer. Wipe the remaining dough on top. Bake at 180 C for about 450-50 minutes until dry stick. We cool with the oven door slightly ajar.