Dream cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Put flour, fat, 50 g sugar, lemon zest and egg into a bowl and knead into a soft shortcrust pastry using the dough hooks of the hand mixer. Wrap the dough in foil and leave to cool for approx. 20 minutes.

2. 2

   Wash the currants, drain and remove the berries from the stalks. Roll out dough between 2 layers of foil to a circle (approx. 30 cm Ø). Put the dough into a springform pan (26 cm Ø) and press the rim.

3. 3

   Prick the pastry base several times with a fork and sprinkle with the breadcrumbs. Cover the dough with parchment paper and sprinkle with the peas. Pre-bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 15 minutes.

4. 4

   Place the cake on a cake rack. Remove peas and parchment paper and let the base cool down a little. Beat egg white and salt until stiff. Sprinkle in the remaining sugar and continue beating the mixture.

5. 5

   Put some berries aside. Mix remaining berries and starch. Carefully fold the berries and nuts into the meringue. Pour the mixture onto the pre-baked base and press in slight dents with the back of a spoon.

6. 6

   Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 1/2 hours. Then let it cool down on a cake rack. Dust the cake with icing sugar and serve sprinkled with the remaining berries.