For the buchta base:
150 g butter
2 cups plain (polohrubá) flour (this is slightly coarse milled: use half strong flour if you have it, half normal)
1 cup caster sugar (vanilla if poss)
1 sachet vanilla sugar OR few drops vanilla essence (or just use vanilla sugar)
2 eggs1.5 cups plain yogurt
1 sachet / 2 tsp baking powder
For the topping:
Some fruit (in this case, around 1/2 lb redcurrants, but any fruit will do, peeled/chopped if necessary)
Some "drobenka" (crumble) created as follows:
- Mix 2 -3 tablespoons icing sugar (caster sugar is ok too if you haven't got icing sugar. Vanilla sugar ideal, or add a little vanilla essence) together with 3-4 tablespoons plain (hrubá) flour (use strong flour if you have it, or semolina).
- Melt 1 - 2 tablespoons butter and add this to the flour/sugar mix. With a spoon or your fingers work butter into the flour to create crumble effect.
- You might need more than this - increase in the same relative quantities.
- Prepare the fruit (wash & drain, peel/chop or detach berries from their stalks). Prepare the crumble topping as above.
- Preheat the oven to 170C and grease a fairly shallow cake tin (square is best) approx 8 inches across.
- Mix together butter, flour, sugar and vanilla sugar, then add the yogurt, eggs and baking powder, and mix well.
- Spread the mixture evenly in the tin, then add a good layer of fruit on the top, and finally sprinkle liberally with the "crumble" topping.
- Bake until golden. Cool in the tin for a few minutes, then cut into squares.