Black currant cake with cinnamon crumbles and mascarpone cream
very easy
75 mins
75 mins
Ingredients
- 500 g red currants
- 7-10 Tbsp some + 250 g soft butter
- 250 g + 8 tablespoons brown sugar
- 5 Eggs (Gr. M)
- 250 g Flour
- 1 knife tip Baking Powder
- 7-10 Tbsp grated peel of 1 organic lemon and 1 orange
- 100 g Sugar
- 100 g Flour
- 1 knife tip Cinnamon
- 100 g cold butter
- baking paper
- 200 g Whipped cream
- 2 TABLESPOONS Sugar
- 2 Pack of vanilla sugar
- 500 g Mascarpone
- 100 g Amarettini
Directions
- 1
Sort the currants, wash them carefully and let them drip off. Strip the panicles with a fork. Grease a cast-iron ovenproof pan (or a springform pan; 26 cm Ø) well
- 2
For the dough, beat 250 g butter and 250 g sugar in a mixing bowl until foamy. Stir in the eggs one by one. Mix flour and baking powder, sieve over them and stir in with citrus peel. Pour into the pan and spread half the currants on the dough. Sprinkle with 2 tablespoons of brown sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 30 minutes. Let it cool down
- 3
Line a baking tray with baking paper. Mix 100 g sugar, 100 g flour, cinnamon and 100 g butter in pieces, first with the dough hooks of the mixer and then with your hands to form crumbles. Spread on the baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes until golden brown. Allow to cool down
- 4
In the meantime sprinkle the remaining currants with 6 tablespoons of sugar. Leave to stand until the juice has formed
- 5
For the cream, whip the cream until stiff, while pouring in 2 tablespoons of sugar and vanilla sugar. Stir in mascarpone. Arrange the cake with mascarpone cream, crumbles and sugared berries. Crumble Amarettini over it
Nutrition Facts
490 kcal
43 g
31 g
6 g
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