Snow mousse cake with currants

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Preheat the oven for the cake bases (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the springform pan (20 cm Ø). Separate the eggs. Cream 85 g butter, 1 pinch of salt, 1 vanilla sugar and 125 g sugar with the whisks of the mixer.

2. 2

   Stir in the egg yolks one after the other. Mix flour and baking powder. Add milk and stir into the butter-sugar cream. Smooth half of the dough in the form.

3. 3

   Beat the egg whites until stiff, adding 200 g sugar. Spread half of the beaten egg white loosely on the dough in the mould (keep the rest of the beaten egg white cold). Bake in a hot oven for about 25 minutes. Take out, carefully remove from the edge of the tin and from the mould.

4. 4

   Let it cool down. Clean the springform pan, grease again. Fill the rest of the dough and beaten egg white into the form and bake in the same way. Let it cool down.

5. 5

   For the fruit filling, wash the currants, drain them and remove the panicles with a fork. Bring 75 ml water to the boil, covered with 50 g sugar. Add berries and bring to the boil again. Stir pudding powder and 4 tbsp. water until smooth.

6. 6

   Stir into the boiling currants and simmer for about 1 minute while stirring.

7. 7

   Place a cake base on a cake platter, spread warm currants on top and chill. Whip the cream until stiff. Pour on the cooled berries, place a second cake base on top and dust with icing sugar.

Nutrition Facts

KCAL
520 kcal

CARBS
71 g

FATS
21 g

PROTEINS
7 g