Mascarpone coffee cake with currants

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Crush the coffee powder with a spoon and sieve it into a bowl with flour, baking powder and cocoa. Add fat, egg yolk and 50 g sugar and knead to a smooth dough. Cover and put in a cool place for about 30 minutes. Roll out to a circle (26 cm Ø) on a floured work surface and line the bottom of a greased springform pan (26 cm Ø) with it. Prick the dough several times with a fork, bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes and let it cool down. Soak gelatine in cold water.

2. 2

   Separate the eggs. Beat egg yolk and 50 g sugar until frothy. Stir in mascarpone, yoghurt and liqueur. Squeeze out the gelatine, dissolve at low heat, stir into the mascarpone cream and chill. Beat the egg whites until stiff and fold in as soon as the cream begins to set. Remove the base from the springform pan, place on a cake plate and place the springform pan rim around it. Spread the cream on the base and chill for about 3 hours. Pluck the currants, except for a few panicles for decoration, from the stems, wash and drain. Spread the currants on the cake. Mix 2 tablespoons of sugar and cake glaze, stir in grape juice and bring to the boil. Spread the glaze over the currants and allow to set. Remove the cake from the springform pan.

3. 3

   Pluck the currants, except for a few panicles for decoration, from the stems, wash and drain. Spread the currants on the cake. Mix 2 tablespoons of sugar and cake glaze, stir in grape juice and bring to the boil. Spread the glaze over the currants and allow to set. Remove the cake from the springform pan. Turn the remaining red and black currants in the remaining sugar. Decorate the cake with lemon balm leaves and remaining redcurrant panicles. Makes about 16 pieces