Träublestorte - Swabian currant cake
easy
105 mins
105 mins
Ingredients
- 250 g Flour
- 125 g Butter or margarine
- 300 g Sugar
- 1 pinch Salt
- 1 Egg yolk (size M)
- 1 TABLESPOON Low-fat curd
- 750 g red currants
- 4 Protein (size M)
- 200 g crushed almonds
- 50 g Cornstarch
- 2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Mint leaves for
- 7-10 Tbsp Decorate
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
Directions
- 1
Put flour, fat, 60 grams of sugar, salt, egg yolk and quark in a bowl and knead to a smooth dough. Wrap dough in foil and chill for one hour. Wash and drain the currants and pluck the berries from the stalks, except for a few panicles for decoration. Beat the egg whites until stiff, add 200 grams of sugar and continue beating the mixture. Mix almonds, starch and berries and carefully fold into the egg mixture.
- 2
Roll out the dough on a floured work surface into a 30 centimetre circle. Place the dough in a greased springform pan (24 cm Ø) and press the rim down. Prick the base several times with a fork, sprinkle breadcrumbs on top. Pour meringue mixture into the mould and spread the surface slightly wavy. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 50 to 60 minutes. Let the cake cool completely on a cake rack. Remove the cake from the tin. Roll the remaining currants in the remaining sugar. Serve the cake decorated with the sugared panicles and mint leaves.
- 3
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 50 to 60 minutes. Let the cake cool completely on a cake rack. Remove the cake from the tin. Roll the remaining currants in the remaining sugar. Serve the cake decorated with the sugared panicles and mint leaves. Makes 14 pieces
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