in Recipes

Currant cake

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Ingredients for 1 servings:

  • 200 g flour
  • 100 g butter
  • 5 tbsp sugar
  • 1 egg(s)
  • 1 pinch of baking powder
  • 300 g currants, red
  • 3 egg yolks
  • 3 egg whites
  • 100 g sugar
  • 125 g almond(s), peeled ground.
  • Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Make a shortcrust pastry from flour, sugar, butter, egg, and baking powder, then chill. Beat the egg yolks with half the sugar until frothy and mix with the almonds. Beat the egg whites until stiff, stir in the remaining sugar, and fold into the egg yolk and almond mixture. Then fold the currants into the mixture. Roll out two-thirds of the pastry and place it in the base of a greased springform pan, then use the remaining third to form a rim. Prick the pastry base several times, spread the currant filling on top, and smooth it down. Bake the cake at 150°C for about 40 minutes. Once cooled, remove from the pan and sprinkle with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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