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Currant – quark – cream – filling

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Ingredients for 1 servings:

  • 250 ml cream
  • 1 pack of cream stiffener
  • 3 tbsp sugar
  • 250 g cream cheese, 20%
  • 1 kg currants, red
  • 1 pack of cake glaze, red
  • 1 cake base (sponge cake)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

for a ready-made sponge cake base – tastes delicious, fresh and fruity and is quick to make

Whip 250 ml of cream and cream stiffener with the sugar until stiff, then stir in 250 g of cream and spread over the finished sponge cake base. Top with washed currants, perhaps placing a cake ring around the base to prevent the berries from falling off. Finally, spread the red glaze prepared according to the package instructions over the top. Refrigerate the cake for 1 hour. If you prefer it sweeter, sprinkle a little more sugar over the berries. It tastes heavenly and isn’t much work!

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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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