Currant nut cake

Name: Currant nut cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 500 g red currants; 4 Eggs (size M); 100 g Butter or margarine; 250 g Sugar; 6-7 TABLESPOONS Milk; 150 g ground hazelnuts; 175 g Flour; 2 TEASPOONS Baking Powder; 1 TEASPOON Lemon juice; 2 TABLESPOONS Hazelnut flakes; 1 TABLESPOON Icing sugar; 7-10 Tbsp Lemon balm; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

500 g red currants
4 Eggs (size M)
100 g Butter or margarine
250 g Sugar
6-7 TABLESPOONS Milk
150 g ground hazelnuts
175 g Flour
2 TEASPOONS Baking Powder
1 TEASPOON Lemon juice
2 TABLESPOONS Hazelnut flakes
1 TABLESPOON Icing sugar
7-10 Tbsp Lemon balm
7-10 Tbsp Fat and breadcrumbs

Directions

1
Wash the currants, drain them and, except for a few beautiful grapes for decoration, remove them from the stalks. Separate 2 eggs. Cream fat and 125 g sugar. Stir in the eggs and egg yolks bit by bit. Add milk. Mix ground nuts, flour and baking powder and finally stir in. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down.
2
Spread the currants on the dough and press lightly. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. In the meantime, beat the remaining egg white until stiff, gradually add the remaining sugar and finally stir in the lemon juice. Spread meringue loosely on the hot cake, sprinkle with hazelnut leaves and bake again for another 15 minutes. Remove the cake from the tin and let it cool down on a cake rack. Just before serving, dust with icing sugar and decorate with redcurrant panicles and lemon balm leaves. Makes approx. 12 pieces