Fine currant cake

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
2.5 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 12
  • 100 g Butter
  • 150 g Ice cream waffles
  • 8 sheets Gelatine
  • 350 g Currants
  • 500 g Soured milk (3,5 % fat)
  • 500 g Cream quark (40 % fat in dry matter)
  • 150 g Sugar
  • 200 g Whipped cream
  • 7-10 Tbsp Waffle Rolls
  • 1 Freezer bag

Directions

  1. 1

    Melt butter, put ice cream wafers in a freezer bag and crumble with a cake roll. Mix butter and crumbs, spread on the bottom of a springform pan (26 cm Ø) and press firmly. Place the mould in a cool place. Soak gelatine in cold water. Wash the currants and, except for 12 small panicles, strip the berries from the panicles, puree them and pass through a sieve. Mix the soured milk, quark, currant puree and sugar.

  2. 2

    Squeeze the gelatine and dissolve. Stir in 3 tablespoons of the cream, then stir into the remaining cream. Whip the cream until stiff and fold in. Fill the cream into the springform pan and chill for about 3 hours. Cut the cake into 12 pieces and decorate with currants and waffle rolls

  3. 3

    3 hours waiting time

Nutrition Facts

KCAL
340 kcal
CARBS
26 g
FATS
21 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeCake

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