Fresh currant thick milk cake
easy
75 mins
75 mins
Ingredients
- 2 Eggs (size M)
- 75 g Sugar
- 1 package Vanillin sugar
- 100 g Flour
- 1 coated Tsp Baking Powder
- baking paper
- 250 g red currants
- 300 g Raspberries
- 4 sheets white gelatine
- 500 g Soured milk (3.5% fat)
- 75 g Sugar
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 200 g Whipped cream
- 7-10 Tbsp Lemon balm leaves
- 1 TEASPOON Icing sugar
Directions
- 1
Separate eggs. Beat the egg whites and a tablespoon of water until stiff. Add sugar and vanillin sugar. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg foam and fold in loosely.
- 2
Put it into a springform pan (24 cm Ø) lined with baking paper only at the bottom and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Let them cool down.
- 3
In the meantime, select the currants, wash and drain them well. Pluck the berries from the stems, except for 6 panicles for decoration. Sort out the raspberries. Soak the gelatine. Mix soured milk, sugar and grated lemon rind.
- 4
Squeeze the gelatine, dissolve and stir into the soured milk. Chill for about 5 minutes. In the meantime whip cream until stiff. Carefully fold the cream and berries, except for a few for sprinkling, into the soured milk.
- 5
Cut the sponge cake horizontally once and place a springform pan rim around the bottom. Spread half of the filling on it, place the second base on top and spread the rest of the filling on top.
- 6
Decorate with the remaining berries and berry panicles. Put the cake in a cool place for a few hours, preferably overnight. Remove from the mould and decorate with lemon balm leaves and dust with icing sugar before serving.
- 7
Makes 12 pieces.
Nutrition Facts
200 kcal
25 g
8 g
5 g
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