Träubles cake

Name: Träubles cake
Cook time: 2 h
Total time: 2 h
Yield: 14
Ingredients: 100 g Butter or margarine; 360 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 250 g Flour; 1 TEASPOON Baking Powder; 1 kg red currants; 3 TABLESPOONS Breadcrumbs; 3 tablespoons (approx. 60 g) Cornstarch; 1 Protein (size M); 1 TEASPOON Lemon juice; 1-2 TEASPOONS Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 14

100 g Butter or margarine
360 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
250 g Flour
1 TEASPOON Baking Powder
1 kg red currants
3 TABLESPOONS Breadcrumbs
3 tablespoons (approx. 60 g) Cornstarch
1 Protein (size M)
1 TEASPOON Lemon juice
1-2 TEASPOONS Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Whisk fat, 100 g sugar, vanillin sugar and salt with the whisk of the hand mixer until white-creamy. Separate the eggs and chill the egg white. Add egg yolk to the fat-sugar-mixture and stir until thick and creamy. Mix flour and baking powder. Stir in half, knead in the remaining flour with the dough hooks. Chill the dough for 20-30 minutes.
2
In the meantime wash the currants, drain GUT and put some aside for decoration. Strip remaining berries from the panicles. Roll out the dough to a circle (approx. 35 cm Ø) on a floured work surface. Line a greased springform pan (26 cm Ø) with the dough and press down firmly at the edge (the edge of the springform pan should be 4-4.5 cm high). Prick the base several times with a fork and sprinkle breadcrumbs on top if necessary. Refrigerate the mould for another 10 minutes. Carefully mix/swivel currants and starch. Beat the egg whites until stiff, gradually add 200 g sugar and continue beating for 4-5 minutes. Fold 2-3 portions of egg white into the currants. Pour into the tin, smooth out loosely and bake in a preheated oven, lowest shelf (electric oven: 175 °C/ gas: level 2) for approx. 50 minutes. In the meantime, beat 1 egg white until stiff, finally add 60 g sugar and fold in lemon juice.
3
Refrigerate the mould for another 10 minutes. Carefully mix/swivel currants and starch. Beat the egg whites until stiff, gradually add 200 g sugar and continue beating for 4-5 minutes. Fold 2-3 portions of egg white into the currants. Pour into the tin, smooth out loosely and bake in a preheated oven, lowest shelf (electric oven: 175 °C/ gas: level 2) for approx. 50 minutes. In the meantime, beat 1 egg white until stiff, finally add 60 g sugar and fold in lemon juice. Remove the cake from the oven and carefully spread the meringue on top, leaving a rim about 2 cm wide. Put back into the oven and bake in about 20 minutes. Remove the cake from the oven and let it cool on a grid in the mould. Carefully remove the lukewarm cake from the edge with a knife. Remove the cooled cake from the tin, decorate with the remaining currant panicles and dust with icing sugar
4
Remove the cake from the oven and carefully spread the meringue on top, leaving a rim about 2 cm wide. Put back into the oven and bake in about 20 minutes. Remove the cake from the oven and let it cool on a grid in the mould. Carefully remove the lukewarm cake from the edge with a knife. Remove the cooled cake from the tin, decorate with the remaining currant panicles and dust with icing sugar
5
15 minutes waiting time