Crunch cake with currants

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 1
  • 100 g Dark chocolate
  • 100 g Milk chocolate
  • 125 g Crunchy nut (flakes with peanuts and honey)
  • 250 g red currants
  • 1 package (185 g) Lemon cream cake cream
  • 2 (200 g each) Cup of whipped cream
  • 400 g Whole milk yoghurt
  • 3 sheets red gelatine
  • 1/4 l red currant juice © no longer on sale
  • 7-10 Tbsp !!©
  • 7-10 Tbsp Mint leaves
  • 7-10 Tbsp Aluminium foil
  • 7-10 Tbsp Oil

Directions

  1. 1

    Chop the chocolate and melt in a bain-marie. Add Crunchy nut and mix well. Line the bottom of a springform pan (26 cm Ø) with aluminium foil. Coat it with oil. Use the crunchy mass to decorate approx. 8 small mounds on oiled aluminium foil. Spread the rest on the bottom of the springform pan.

  2. 2

    Chill both for about 30 minutes. In the meantime, sort out the currants and rinse in cold water. Carefully dab dry. For the topping, whip cooled whipped cream until stiff. Pour cream powder into a mixing bowl. Add 150 ml water and mix well with a whisk for about 1/2 minute. Add yoghurt and cream and stir in. Fold in currants. Pour the mixture onto the crispy base, smooth it down and let it set for about 2 hours. For the jelly base, soak gelatine in cold water. Heat the juice, squeeze the gelatine and dissolve in the juice while stirring.

  3. 3

    Add 150 ml water and mix well with a whisk for about 1/2 minute. Add yoghurt and cream and stir in. Fold in currants. Pour the mixture onto the crispy base, smooth it down and let it set for about 2 hours. For the jelly base, soak gelatine in cold water. Heat the juice, squeeze the gelatine and dissolve in the juice while stirring. Allow to cool and pour over the lemon cream. Place in the refrigerator for another 1 hour. Remove the cake from the edge of the mould with a knife. Decorate with currants, remaining crunchy flakes and mint. Makes 12 pieces

  4. 4

    Allow to cool and pour over the lemon cream. Place in the refrigerator for another 1 hour. Remove the cake from the edge of the mould with a knife. Decorate with currants, remaining crunchy flakes and mint. Makes 12 pieces

  5. 5

    Top: Olbernhauser glass

Nutrition Facts

KCAL
330 kcal
CARBS
36 g
FATS
17 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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