Träublestorte - Swabian currant cake

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 14
  • 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. 1

    Put flour, fat, 60 g sugar, salt, egg yolk and quark in a bowl and knead to a smooth dough. Wrap dough in foil and chill for 1 hour. Wash and drain the currants and pluck the berries from the stems, except for a few panicles for decoration. Beat the egg whites until stiff, add 200 g sugar and continue beating the mixture. Mix almonds, starch and berries and carefully fold into the egg mixture. Roll out the dough on a floured work surface to a circle of about 30 cm. Place the dough in a greased springform pan (24 cm Ø) and press the rim down.

  2. 2

    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 50-60 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

Categories & Tags

Cakes & PastriesexoticCakeCake