Currant heaven cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Cream butter, 250 g sugar and vanillin sugar with the whisk of the hand mixer. Separate the eggs, gradually stir the egg yolks into the butter-sugar mixture. Mix flour and baking powder and stir in carefully.

2. 2

   Beat the egg whites until stiff, slowly adding 75 g sugar. Line the bottom of a springform pan (26 cm Ø) with baking paper, spread approx. 1/3 of the dough in it. Spread approx. 1/3 beaten egg white on top and sprinkle 30 g almonds over it.

3. 3

   Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. Remove, let cool slightly and carefully remove from the mould. Clean the springform pan, line it with baking paper and make 2 more bases in the same way.

4. 4

   Let all bases cool down on a cake rack.

5. 5

   Sort the currants, wash and drain them and remove the berries from the panicles. Soak gelatine in cold water. Mix sour cream, crème fraîche and 75 g sugar. Dissolve the gelatine. Stir in 5 tbsp. of the sour cream, stir into the rest of the cream.

6. 6

   Whip the cream until stiff and fold in carefully. Fold in the berries.

7. 7

   Place a base on a cake plate and enclose it with a cake ring. Spread about half of the cream on it, place the second cake layer on top and spread with the rest of the cream. Place the last cake layer on top and chill the cake for at least 2 hours.

8. 8

   Caramelise 75 g sugar in a pan, add 100 g almonds and mix well. Spread the brittle on a baking tray lined with baking paper and let it cool down. Carefully remove the cake from the ring, roughly break the brittle and spread it on the cake.

Nutrition Facts

KCAL
500 kcal

CARBS
44 g

FATS
32 g

PROTEINS
8 g