John Myers
Ingredients for 1 servings:
- 6 eggs
- 150 g sugar
- 180 g flour
- 70 g butter, melted
- 1 tbsp mirabelle plum brandy, optional
- 1 packet of vanilla sugar
- 1 pinch of salt
- 550 g currants, red
- 200 g sugar
- 600 ml cream
- 150 ml milk, 1.5% fat
- 2 packs of cream powder (yogurt dessert, e.g. Aranca Apricot-Passion Fruit)
- n. B. Chocolate decoration (zebra rolls) for decoration
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes
Simple, quick, not too sour, refreshing
Preheat the oven to 175°C (top/bottom heat). Remove the stems from the currants, wash them, and let them drain or pat them dry. Beat the eggs and sugar until fluffy, stir in the butter, then add the flour, mirabelle plum brandy, vanilla sugar, and salt and mix everything well. Place the batter on a baking sheet lined with baking paper. Bake in the hot oven on the middle rack for about 10-15 minutes (my oven takes exactly 13 minutes). During the baking time, briefly bring the currants and sugar to a boil in a saucepan, puree them with a hand blender, and simmer for another 10 minutes. Stir occasionally to prevent the mixture from burning. Then remove the pan from the heat and let it cool. Remove the cake, which has finished baking in the meantime, from the oven and let it cool thoroughly. Whip the cream and milk with the cream mixture, mix with the cooled currant and sugar mixture, and pour onto the (cooled!) sponge cake base. Those in a hurry can immediately decorate the cake with chocolate zebra rolls, cut into slices, and taste. Everyone else should chill it in the refrigerator for at least 2 hours and then decorate the cake with the chocolate zebra rolls. If the aranca cream is too rich for you, feel free to experiment and let me know in the comments. I welcome tips and suggestions.
Facebook Comments