Currant slices with vanilla cream
easy
75 mins
75 mins
Ingredients
- 350 g soft butter
- 400 g + 3 tablespoons sugar
- 6 Eggs (size M)
- 250 g Flour
- 200 g Common wheat semolina
- 1 package Baking Powder
- 100 ml Milk
- 150 ml Orange juice
- 1 glass (340 g) Currant Jam
- 2 packages Cream stabiliser
- 400 g Whipped cream
- 7-10 Tbsp scraped out pulp from 1 vanilla pod
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp wooden skewers
Directions
- 1
Grease a rectangular springform pan (approx. 24 x 35 cm) and dust with flour. Mix butter and 325 g sugar with the whisk of the hand mixer for 3-4 minutes until creamy. Stir in eggs one by one. Mix flour, semolina and baking powder, stir in briefly with milk
- 2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes (test with sticks). Finally cover with foil if necessary
- 3
Simmer orange juice and 75 g sugar while stirring until the sugar is dissolved. Remove the cake, prick several times with a wooden skewer. Pour still hot orange syrup over it. Let the cake cool down
- 4
Remove the cake from the mould, remove the edge. Cut the cake in half horizontally, enclose the base with the edge. Spread the base with jam. Place the upper cake base on top. Chill for about 30 minutes. Mix 3 tbsp. sugar and cream setting agent. Add the vanilla pulp to the cream, whip until stiff and allow the cream mixture to trickle in. Take out the cake and spread the cream loosely on top. Refrigerate for another 30 minutes. Cut the cake into slices and serve
- 5
waiting time approx. 3 hours
Nutrition Facts
490 kcal
57 g
26 g
6 g