in Austria

Currant cake

updated

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Ingredients for 1 servings:

  • 1 packet of vanilla sugar
  • 150 g powdered sugar
  • 3 egg yolks
  • 3 tbsp water
  • 50 g butter, melted
  • 250 g flour, grippy
  • ½ pack of baking powder
  • 60 ml milk
  • 3 egg whites
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 500 g red currants

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Currant cake, from my mom and she makes the best!

For the batter, beat the egg yolks with vanilla sugar, powdered sugar, and water until frothy. Stir in the melted butter, then carefully fold in the milk, flour, and baking powder. Spread onto a baking sheet lined with baking paper and bake at 170°C for 15-20 minutes until golden brown. For the topping, beat the egg whites until stiff peaks form and mix with the sugar and vanilla sugar. Finally, carefully stir in the currants. Spread onto the batter and bake for another 20 minutes at 180°C (top and bottom heat).

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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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