Red currants:

Cup of Yum
1. Sugared red currants: Place the red currants in a bowl. Sprinkle with the sugar, mix carefully and let stand until ready to use. They will release some juices during this time.1 kg red currants/ 2.2 lbs + 2 tablespoons granulated sugar

Shortcrust pastry:

1. Make the pastry: Place the flour and sugar in a food processor. Pulse to combine. Cut the cold butter into small pieces and add them to the food processor together with the egg. Process shortly until the mixture resembles breadcrumbs. Turn the dough onto the working surface and knead very briefly to form a smooth ball. Wrap in cling film/plastic wrap and refrigerate for one hour.375 g all-purpose flour/ 3 cups + 2 tablespoons + 150 g granulated sugar/ ¾ cup + 200 g unsalted butter/ ¾ cup + 1 tablespoon + 1 egg
2. Prepare baking sheet: Preheat the oven to 350°F/ 180°C. Grease a large baking sheet. Sprinkle it evenly with the dried breadcrumbs. 2 tablespoons dried breadcrumbs
3. Roll pastry: Place some lumps of pastry on the working surface and roll them roughly in batches. Place them in the tray and press them together with your fingers in an even layer to cover the tray. Lightly flour your fingers, if necessary.
4. Bake pastry: Prick the pastry all over with a fork. Bake the pastry for about 20 to 25 minutes until golden brown.

Streusel:

1. Make coconut streusel: Place the desiccated coconut, flour, and sugar in the food processor and pulse it briefly to combine. Cut the cold butter into small pieces and add to the food processor. Process to obtain streusel.80 g dessicated coconut/ 1 cup + 180 g all-purpose flour/ 1 ½ cups + 130 g granulated sugar/ ⅔ cup + 200 g unsalted butter/ ¾ cup + 1 tablespoon

Red currants again:

1. Drain the currants well and catch their released juices. Pour the juice into a measuring jug. Add the cassis (if using) and water to have a total of 160 ml/ ⅔ cup liquid in the measuring jug.160 ml released juices and water/ ⅔ cup + 60 ml cassis/ ¼ cup + 40 g cornstarch/ ⅓ cup
2. Boil juices: Pour the liquid into a saucepan, reserving about 4 tablespoons of it to mix with the cornstarch. Bring the liquid to a boil.
3. Thicken currant filling: In the meantime, place the cornstarch in a small bowl and add the reserved 4 tablespoons liquid. Whisk well to obtain a smooth and pourable paste. When the liquid comes to a boil, slowly add the cornstarch mixture while whisking continuously. Add the red currants and stir carefully. Let bubble once or twice, and remove from the heat.

Assemble the cake:

1. Bake red currant cake: When the shortcrust pastry is golden, take it out of the oven and spread the red currant mixture evenly on top. Sprinkle evenly with the streusel and continue baking at the same temperature for about 30 minutes or until the streusel is golden brown and the red currant mixture underneath is bubbling.
2. Let the cake cool on the tray, cut it into squares, and serve. You can serve the cake as it is or with a dollop of whipped cream on top.