Currant cream cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Defrost the puff pastry slices. Grease the bottom of the springform pan (26 cm Ø) and dust with flour. For the short pastry 150 g flour, 50 g sugar, vanillin sugar, baking powder, egg yolk, 100 g butter in pieces and possibly 1-2 tbsp. cold water first with the dough hooks of the hand mixer, then quickly knead with your hands to a smooth dough.

2. 2

   Roll out the dough on a little flour until it is just about the size of the mould. Place it in the tin and press the dough with your hands until it reaches the edge. Prick the base several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 12 minutes.

3. 3

   Let it cool down.

4. 4

   Place 2 puff pastry slices on top of each other on baking paper. Roll out dusted with flour and cut out 1 circle (28 cm Ø) each (the dough contracts slightly during baking). Use 1 springform base as a template or cut out with 1 cake ring.

5. 5

   Lift the bases with paper onto 1 baking tray each and bake in a hot oven at the same temperature for 10-12 minutes. Let them cool down.

6. 6

   Wash the currants, drain well and, except for a few for decoration, remove them from the panicles with a fork. Mix cream cheese, curd and 160 g sugar briefly. Whip 250 g cream until stiff, allowing the cream firmer to trickle in.

7. 7

   Fold into the quark cream.

8. 8

   Spread the jam on the short pastry. Place 1 pastry base on top. Spread 6 tablespoons of cream on top. Add the currants until they are close to the edge, then add the rest of the cream. Place 2 puff pastry on top. Whip 500 g cream until stiff, spread on the cake.

9. 9

   Decorate with currant panicles, mint and icing sugar just before serving.

Nutrition Facts

KCAL
500 kcal

CARBS
38 g

FATS
33 g

PROTEINS
8 g