Creamy almond cake with red currants and white chocolate

Ah, the red currants... best when grabbed straight from the bushes when spending Summers in the country... years ago.  Grandma doesn't have the garden anymore and I can't eat but a handful of them... too sour. Good news is, with the company of a little sugar and melted white chocolate, the red little fruit becomes a Summer bliss...

Creamy almond cake with red currants and white chocolate
by Gray Apron
time: 15 min preparation / 15 + 40 min baking / 30 min cooling

ingredients
crust
120 g (4 oz) cookies, any crunchy, dry type
60 g (4 Tablespoons) butter, melted
filling
500 g (about 1 lb) almond pulp
240 ml (1 cup) yogurt
2 eggs
6 Tablespoons sugar
seeds from 1 vanilla bean
topping
400 g (about 1 lb) red currants, green part removed
3 Tablespoons sugar
100 g (3.5 oz) white chocolate, broken in pieces

instructions
Preheat oven to 160C/320F (fan forced function). Line a 26 cm (10 inch) baking form with parchment paper. To line a baking dish: I cut a piece of paper large enough, crush it between my hands, soak it under water, squeeze the water out, shake (gently) the paper to open and line the dish.

Prepare crust. In a food processor with steal blades (or a blender) blend cookies till fine. Pour in melted butter (warm OK). Line the form with the cookie crust. Set it the hot oven for 15 minutes. Meanwhile...

Prepare filling. In the same food processor (no need to wash it), blend all the ingredients till smooth, about 5 minutes. Spread almond filling on top of baked crust (hot OK). Set it in the hot oven for 25 minutes. Meanwhile...

Prepare topping. In a medium pot on low/medium heat, cook currants with sugar for 5 minutes. Keep them warm.

After 25 minutes in the oven, take the cake out and, working fast, place chocolate pieces and hot currants (with juices) on top of the cake. Put the cake back in the oven for 15 minutes. Take it out, let it cool in the form and serve. Keep refrigerated.

notes

• I have never baked or cooked with currants, so I was making this up as I was going (like Indiana Jones)
• the original plan, was to cover the cake with cooked currants at the end;
• while the cake was already in the oven, I thought about white chocolate and, luckily, there was one bar left in the cabinet;
• during the last 15 minutes in the oven, the chocolate melted just enough and the currant didn't not overcook;
• about the almond pulp: I make almond milk every other day using 200 g (7oz) of almonds each time; I freeze the leftover pulp; here, I used the pulp from 3 milk productions;
• smooth (not grainy at all) and light cake, sweet and melted chocolate, tart currants... not bad...