Snow mousse cake with red currants

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs. Cream fat, salt, 1 packet of vanilla sugar and 125 g sugar with the whisks of the hand mixer. Stir in the egg yolks one by one. Mix flour and baking powder and stir in alternately with the milk.

2. 2

   Grease a springform pan (20 cm Ø). Add half of the dough and smooth it down.

3. 3

   Beat 2 egg whites until stiff, pour in 100 g sugar. Spread the beaten egg whites loosely on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes.

4. 4

   Remove, place on a cake rack, carefully remove from the edge of the mould and out of the mould. Let the base cool down. Clean the springform pan.

5. 5

   Beat 2 egg whites until stiff, pour in 100 g sugar. Fill the rest of the dough and beaten egg whites into the tin and bake. Let it cool down.

6. 6

   In the meantime wash the currants and remove them from the panicles. Put 100 ml water and 50 g sugar in a pot, bring to the boil, cover and simmer for about 5 minutes. Add currants and bring to the boil again.

7. 7

   Stir pudding powder and 4 tablespoons of water until smooth, stir into the boiling currants, bring to the boil again and simmer for about 1 minute, stirring continuously. Leave to cool.

8. 8

   Place a cake base on a cake plate, spread warm groats evenly on top, chill. Whip the cream until stiff, pour in 2 packets of vanilla sugar. Spread the cream on the cooled groats, place a second cake base on top and dust with icing sugar.

Nutrition Facts

KCAL
520 kcal

CARBS
71 g

FATS
22 g

PROTEINS
7 g