Currant cake with cassis cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff, adding 1 packet of vanilla sugar, salt and 100 g sugar. Add lemon zest. Stir in the egg yolks and briefly stir in the lemon juice. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the sponge cake and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Take out of the oven, let it cool down on a cake rack in the form

2. 2

   Wash the currants and drain well. Strip 150 g from each panicle and puree. Soak gelatine in cold water. Mix 1 packet of vanillin sugar, cassis liqueur, pureed fruit and 100 g sugar. Whip the whipped cream until stiff. Squeeze the gelatine, dissolve and stir in 3-4 tbsp. of the puree. Then pour into the remaining puree, stirring constantly. Place in a cool place for 3-5 minutes until the puree begins to gel

3. 3

   Remove the base from the mould and cut through horizontally once. Stir the cream into the puree in portions and add 150 g of currants, except for 1 tbsp. black currants. Close a cake ring tightly around the bottom cake base. Add cream and smooth it down. Place the 2nd cake base on top. Chill the cake for about 4 hours. Roll remaining red currants in sugar. Remove the cake ring. Dust the cake with icing sugar and decorate with the sugared and black currants

4. 4

   waiting time approx. 5 3/4 hours

Nutrition Facts

KCAL
350 kcal

CARBS
36 g

FATS
18 g

PROTEINS
7 g