Currant biscuit cake

COOK TIME
90 mins

TOTAL TIME
570 mins

Ingredients

Directions

1. 1

   Cream margarine, vanilla sugar and 150 g sugar with the whisk of the hand mixer. Add the eggs bit by bit. Mix flour and baking powder and stir into the fat mass. Pour the dough into the greased, floured fat pan of the oven (36 x 41 cm) and smooth it down. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes.

2. 2

   Wash 750 g currants, dab dry and remove the berries from the panicles. Place the redcurrants, apple juice, cake glaze and 3 tbsp. sugar in a saucepan and bring to the boil once while stirring continuously. Remove from the heat and let it cool down.

3. 3

   Spread the cake with redcurrant compote and chill. Whip the cream with 50 g icing sugar until stiff and finally pour in the cream firming agent. Spread about half of it on the cake and fill the rest of the cream in a piping bag with star-shaped spout.

4. 4

   Spread the biscuits on the cake. Mix lemon juice with 125 g icing sugar to a glaze and coat the biscuits with it. Decorate the cake with the rest of the cream and chill overnight. Wash the remaining currants, dab dry and cut the panicles into smaller panicles. Decorate the cake with the panicles.

Nutrition Facts

KCAL
250 kcal

CARBS
29 g

FATS
13 g

PROTEINS
3 g