Airy currant cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the choux pastry, boil butter with 1 pinch of salt, milk and 150 ml water in a pot. Stir in flour with a wooden spoon with a hole and stir until the dough comes off the bottom of the pot as a lump.

2. 2

   Put the choux pastry in a bowl. Stir in 1 egg and let the dough cool down a bit. Stir in the remaining eggs one after the other.

3. 3

   Pour the dough into a piping bag with a large perforated spout and squirt 1 circle (approx. 18 cm Ø) each onto 3 pieces of baking paper (see fig. 1). Bake one after the other in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see fig.

4. 4

   manufacturer) bake for about 25 minutes. Let it cool down.

5. 5

   For the filling, soak gelatine in cold water. Wash the currants, drain and remove from the panicles. Mix cream cheese with sugar and syrup. Squeeze the gelatine, dissolve carefully.

6. 6

   First mix with 2-3 tablespoons of cream cheese cream, then with the rest of the cream. Chill for about 20 minutes until the cream begins to gel. Whip 400 g cream until stiff. Fold in with currants.

7. 7

   Spread half the cream on a floor. Place the next cake base on top and press down gently. Spread the rest of the cream on top. Place the remaining cake base on top. Chill the cake for about 2 hours.

8. 8

   Roast the almonds without fat until golden brown, cool. Whip 250 g cream until stiff. Spread the edge of the cake with the cream and decorate with flaked almonds. Dust with icing sugar.

Nutrition Facts

KCAL
420 kcal

CARBS
20 g

FATS
32 g

PROTEINS
10 g