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Currant cake

updated

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Ingredients for 1 servings:

  • 150 g butter or margarine
  • 125 g sugar
  • 1 tbsp vanilla sugar
  • 1 pinch of salt
  • 220 g flour
  • 2 tsp baking powder
  • 3 tbsp cream
  • 2 eggs
  • 3 egg yolks
  • 3 egg whites
  • 150 g sugar
  • 30 g desiccated coconut or almonds
  • 450 g currants

Instructions

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

Beat 3 egg whites with 150g sugar and desiccated coconut until stiff, then chill. Make a batter with the remaining ingredients and pour into a springform pan. Spread the stripped and washed currants over the batter and bake with fan assisted oven at 160°C for 35 minutes. When the time is up, remove the cake. Spread the chilled egg mixture on top and bake for another 15 minutes at 180°C.

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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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