in Recipes

Currant cake

updated

Spread the love

Ingredients for 1 servings:

  • 4 eggs
  • 120 g sugar
  • 120 g flour
  • 1 packet of vanilla sugar
  • 40 g butter, melted
  • 160 g powdered sugar
  • 500 g currants, red

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with sponge cake and meringue

Separate the eggs. Beat the egg yolks, sugar, and vanilla sugar for about 5 minutes until thick and fluffy, then carefully fold in the sifted flour and melted butter. Grease a baking pan (approx. 28 cm) well and pour in the batter. Bake at approximately 160°C (convection oven) for about 15 minutes. In the meantime, beat the egg whites until stiff peaks form and gradually add the powdered sugar. Carefully fold in the well-drained currants and spread the mixture evenly over the pre-baked sponge cake. Bake until the mixture is dry and lightly browned. (Use a toothpick to test.)

Facebook Comments

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.

Janek's Mediterranean fish soup

Sweet bread casserole (basic recipe + variations)