John Myers
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Cream Cake with Currants
The perfect cream cake with currants recipe with a picture and simple step-by-step instructions.
dough
- 250 g Flour
- 180 g Butter
- 100 g Sugar
- 1 Pr Salt
- 1 Egg
- ***********
- 3 tbsp Breadcrumbs
molding
- 1 a cup Cream
- 2 a cup Sour cream
- 250 g Quark
- 150 g Sugar
- 1 packet Vanilla sugar
- 1 packet Custard powder
- 2 Eggs
- ***********
- 300 g Red currants
aside from that
- Fat and crumbs for the mold
- Knead the ingredients for the dough together well. Roll out 2/3 of the dough and place in a well-greased and crumbled 28 cm springform pan. Shape the rest of the dough into an approx. 3 cm high rim. Sprinkle the breadcrumbs on the bottom and cover with the currants (plucked).
- Separate the eggs for the topping and beat the egg white and cream separately from each other until stiff. Mix the sour cream, quark, sugar, vanilla sugar and egg yolk, carefully fold in the egg white and cream, then pour the icing onto the currants and smooth out.
- Bake in a preheated oven at 170 ° C – fan-assisted – for approx. 60 minutes. After baking, let the cake stand in the switched-off oven for 15 minutes.
- It is best to let the cake cool in the pan and then place it on a plate.
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