John Myers
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Red Currant Cake with Cinnamon Cream!
The perfect red currant cake with cinnamon cream! recipe with a picture and simple step-by-step instructions.
Biscuit :
- 2 Pc. Eggs
- 2 tablespoon Water
- 100 g Sugar
- 50 g Mondamine powder
- 50 g Flour
- 1 teaspoon Baking powder
planed:
- 50 g Roasted macadamia nut
Filling:
- 2 packet Red cake topping
- 500 g Frozen currants
- 400 ml Water
- 3 tablespoon Sugar
- 200 g Cream
- 1,5 Tablespoon (level) Powdered sugar
- 1 teaspoon Ground cinnamon
- 1 packet Cream stiffener
Making biscuit:
- Beat eggs, water and sugar for 10 minutes.
- flour. Mondamin, mix baking powder to seven, fold in.
- Butter the shape at the edge, insert parchment paper at the bottom. Sprinkle with the grated macadamia nuts. Pour in the dough, spread it flat. Bake at 200 ° C for approx. 15-18 MINUTES. Let cool down.
- Cut in the middle.
Filling:
- Dissolve the cake icing powder in cold water, add the currants, bring to the boil while stirring constantly. Distribute evenly on the 1st floor. Let cool down.
Cinnamon cream:
- Whip the cream with the sifted powdered sugar and cinnamon. Add the cream stiffener and stir until the stiffness occurs.
- Spread the cream on the currants, smooth out. 2. Put the bottom on, cover with powdered sugar. Place the heart on top, sprinkle with cinnamon. Let cool well.
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