4 electric currant rind tart fruits
1/2 cup butter or margarine, melted
2 cups packed light brown sugar
1 1/2 cups sliced almonds
1/2 cup sliced almonds
2 teaspoons lard
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon butter or margarine, melted
2 teaspoons lemon juice
1 cup sliced almonds
Place currants in a large bowl. Blend until smooth. Stir in 1/2 cup melted margarine, 2 cups sugar, 1 1/2 cups almonds and 1/2 cup almonds. Divide fruit between two greased 13-in. x 9-in. x 2-in. baking pans.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until currants are tender. Remove from pans and cool on wire rack. Spray a large pan with cooking spray and cook a few minutes on each side, until fruit is almost completely cooked (do not brown). Garnish with streusel or icing.
Grease and flour two 9-inch square pans. Line one with cream cheese. Mix together the sugar, brown sugar, almonds, almonds, lard, salt and vanilla. Pour into the other pan. Sprinkle with flour, butter or margarine and lemon juice. Set aside. Press down mixture on the prepared pan, securing with aluminum foil.
Pour fruit mixture into prepared pan. Let cool slightly in pan. Whisk egg cream into banana batter to make a soft cobbler. Chill in refrigerator. Refrigerate remaining fruit layers.
Stir lemon juice into fruit filling and whisk lightly to spread. Pour into cooled pan. Chill for 2 hours before removing from pan. Glaze with melted margarine. Serve at room temperature.