Currant and soured milk cake

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 2 Eggs (size M)
  • 7-10 Tbsp Salt
  • 100 g Sugar
  • 30 g Flour
  • 30 g Cornstarch
  • 1 knife tip Baking Powder
  • 6 sheets white gelatine
  • 500 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg)
  • 1 package Bourbon vanilla sugar
  • 7-10 Tbsp juice and grated zest of 1 untreated lemon
  • 250 g Whipped cream
  • 1/2 glass (225 g) Currant Jam
  • 1/4 l apple juice
  • 1 package red glazed cake glaze
  • 50 g red and black currants
  • 7-10 Tbsp Lemon balm
  • baking paper

Directions

  1. 1

    Separate eggs. Beat egg white and salt until stiff. Beat the egg yolks and 2 tablespoons of hot water with the whisks of the hand mixer until frothy. Add 70 g sugar and continue beating until the sugar has dissolved. Fold the beaten egg white into the egg cream. Sift the flour, starch and baking powder over the egg cream and fold in carefully. Line the bottom of a springform pan (28 cm Ø) with baking paper.

  2. 2

    Fill in the dough and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 25 minutes. After baking, remove from the edge of the springform pan and let it cool down on a cake rack. Peel off baking paper. Cut the base horizontally once. Place the springform pan or cake rim around the bottom cake base. For the filling soak gelatine in cold water. Mix the soured milk with the remaining sugar, vanilla sugar, lemon juice and zest. Squeeze the gelatine, dissolve it and stir into the soured milk. Put it in a cold place. Spread currant jam on the lower sponge cake base. Whip the cream until stiff and fold in as soon as the soured milk cream begins to set. Spread half of the mixture on the lower cake base.

  3. 3

    Mix the soured milk with the remaining sugar, vanilla sugar, lemon juice and zest. Squeeze the gelatine, dissolve it and stir into the soured milk. Put it in a cold place. Spread currant jam on the lower sponge cake base. Whip the cream until stiff and fold in as soon as the soured milk cream begins to set. Spread half of the mixture on the lower cake base. Place the upper cake base on top and spread with the remaining mixture. Stir the cake glaze in the apple juice until smooth. Bring to the boil while stirring. Allow to cool slightly and pour over the cake. Wash the currants, dab dry and pluck from the panicles. Sprinkle over the cake before serving and garnish with lemon balm leaves. Makes about 12 pieces

  4. 4

    Place the upper cake base on top and spread with the remaining mixture. Stir the cake glaze in the apple juice until smooth. Bring to the boil while stirring. Allow to cool slightly and pour over the cake. Wash the currants, dab dry and pluck from the panicles. Sprinkle over the cake before serving and garnish with lemon balm leaves. Makes about 12 pieces

  5. 5

    Record: The Modern Age/ Jensen

Categories & Tags

Cakes & PastriesexoticCakeCake