John Myers
Currant Ricotta Cake
The perfect currant ricotta cake recipe with a picture and simple step-by-step instructions.
- 250 g Quark
- 250 g Ricotta
- 100 g Raw cane sugar
- 1 pinch Salt
- 2 tbsp Strength – deleted
- 3 Eggs
- 1 tbsp Lime zest
- 1 Vanilla pod – the pulp
- 150 g Red currants
- Powdered sugar
- First, line a square baking pan 20 x 26 cm (or a small SPringform) with parchment paper (wet the parchment paper nicely and then squeeze it out well) and then preheat the oven to 180 degrees.
- Now put all the ingredients in a large bowl – just put them in. And then stir well with a hand mixer until the sugar has dissolved – it’s very quick. The dough should now be nice and thin – it has to be like that. Now pour the dough into the baking pan.
- Now remove the washed currants from the stalk with a fork and spread them generously on the dough and then bake the cake for about 50 minutes on the middle rack – after 40 minutes do the chopsticks test.
- Allow the cake to cool completely and sprinkle with powdered sugar before serving.
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