John Myers
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Redcurrant Cake with Shortcrust Pastry and Coconut Cream Filling
The perfect redcurrant cake with shortcrust pastry and coconut cream filling recipe with a picture and simple step-by-step instructions.
for the dough:
- 100 g Cold coconut oil
- 230 g Spelled flour
- 1 Msp Salt
- 3 tbsp Maple syrup
- 1 tbsp Unsweetened applesauce
for the currant cream:
- 25 g Food starch
- 100 ml Maple syrup
- 400 g Currants
Coconut cream:
- 25 g Food starch
- 400 ml Coconut milk
- 4 tbsp Maple syrup
- 1 pinch Salt
- 1 Pc. Vanilla pod
Shortcrust pastry preparation:
- The easiest way is to use the food processor. To do this, mix all the ingredients into a dough. If the dough is too crumbly, just knead in 2 tablespoons of cold water. The dough should be elastic and smooth. Wrap in foil and put in the refrigerator for at least half an hour.
- Then place in a springform pan (26 cm diameter) lined with baking paper, piece by piece, and line the entire shape with your hands. Pull up a small edge. Prick the base regularly with a fork so that it doesn’t puff up while baking. Bake in the preheated oven at 180 degrees on the middle rack for about 20-25 minutes until golden yellow.
Red currant compote:
- Mix the cornstarch with 3 tablespoons of cold water until lump-free. Bring the prepared currants to the boil in a small saucepan with the maple syrup, then add the mixed cornstarch while stirring. Let it simmer over a low heat for about 3 minutes. Take off the stove and let cool down a bit.
Coconut cream:
- As above, the cornstarch is now again mixed with 3 tablespoons of cold water. Bring coconut milk (be sure to use the full-fat version!) In a saucepan with maple syrup, salt, scraped out vanilla pulp and the vanilla pod. Simmer over a low heat for 3 minutes, then remove the vanilla pod and stir in the cornstarch. Let it boil briefly while stirring, then remove from the stove and let cool down a little.
Assemble the cake:
- Now fill the cooled dough base with the coconut cream. Wait until the cream has set like a pudding and then pour the currant compote on top. Then let it cool down.
- I really like this cake and it contains 3 recipes for me, which I also like to use in other variations. I also use the shortcrust pastry for other cakes or cookies, sometimes I make the coconut cream filling in small glasses as a dessert and top it all with berries or something similar. And I also like the currant compote in yogurt in the morning.
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