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Foam cake with currants

updated

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Ingredients for 1 servings:

  • 200 g white bread
  • 250 ml milk
  • 350 g currants, fresh or frozen
  • 2 tbsp butter
  • 3 tbsp sugar
  • 1 large egg(s), separated
  • 2 tbsp powdered sugar
  • ½ lemon(s), fine zest
  • 1 cup whipped cream

Instructions

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

Cut the white bread into large slices and soak them in the milk. Melt the butter in a pan and fry the bread mixture over low heat. Let it cool, then stir in the lemon zest and egg yolk. Line a baking sheet with baking paper. Beat the egg whites until stiff peaks form, fold them into the bread mixture, and then spread the mixture evenly on the baking sheet. Spread the currants, mixed with sugar, on top. Sprinkle small knobs of butter over the bread. Bake in a preheated oven on the middle rack at 200°C for 40 minutes. Sprinkle with powdered sugar and serve with whipped cream.

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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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