Creamy Currant / Currant Cubes

Sponge cake

1. Separate the eggs – beat the egg whites very firmly with the food processor – finally add the sugar spoon by spoon and continue beating vigorously – then use the whisk to mix the egg yolks loosely with the egg whites and carefully fold in the flour
2. Put the biscuit mixture on a baking sheet lined with baking paper and spread it evenly – bake for 12 minutes at 180 degrees O / U – take it out and turn it out onto a board lined with baking paper – spread a cold, wet cloth over the side of the baking paper that is now on top and then peel it off
3. cut out the tartlets with any serving molds (you can of course also fill the mixture whole and then cut the tartlets – but they won’t be quite as nice) –

Red currant cream (we say currant cream)

1. Mix the currant jam with a strong dash of cranberry liqueur (rz. In m. Kb) or, if you want it non-alcoholic, mix with currant syrup until a thick mixture is formed – add the mascarpone and yoghurt
2. Dissolve the gelatine according to the instructions – mix the soft gelatine with a few spoonfuls of the currant cream and warm it up slightly until the gelatine has completely dissolved – now add the gelatine to the currant cream and stir everything vigorously

Tartlet structure

1. Place a biscuit piece as a base in the serving dish – fill with the currant cream – top with another biscuit piece – now in the refrigerator for a few hours. – Fill the rest of the currant cream in a flat tupped bowl and also put it in the cold (we need it for decorating)

Completion and decoration

1. take the tartlets out of the cooler and use a knife to loosen the edges – push the tartlets out of the serving molds and place them on the plate – we cut small knobs from the remaining currant cream and decorate the tartlets with them – add fresh currants and mint leaves