A simple but delicious cake recipe:
Knead all the ingredients for the dough together with a mixer. Press the dough into a greased springform pan or pie dish (0 30 cm), leaving a 2 cm rim. Prick the bottom a few times with a fork and pre-bake.
Circuit: 180 to 200 °C , 2nd sliding rack v. U.
160 to 180 °C , convection oven approx. 20 min.
Rinse fruit, remove seeds from sour cherries, remove panicles from currants. Place the fruit on the pre-baked tart base. Mix crème fraîche, eggs, sugar and lemon zest, pour over fruit. Bake for another 25 to half an hour.
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