Currant Cake
Currant cake is a recipe with fresh ingredients from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g soft butter
- 125 g sugar
- 1 Tbsp vanilla sugar
- 8 eggs
- 150 g flour
- 75 g cornstarch
- 1.5 tsp Baking Powder
- 600 g red currants
- a pinch salt
- 175 g sugar
- 50 g ground almonds
- 1 tbsp Lemon Juice
- 1 pack frozen puff pastry
Instructions
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1.
Beat butter with sugar and vanilla sugar until fluffy. Separate the eggs. Add 2 eggs and the yolks gradually to the butter mixture. Mix flour, cornstarch and baking powder together and fold into the batter. Preheat oven to 180°C. Grease a 24 cm round cake pan with butter. Wash currants and separate from stems. Thaw puff pastry, roll thinly and line the pan with it. Raise edges and press firmly. Trim excess pastry at the top rim. Pour the batter over the pastry. Distribute currants on top and gently press into the batter. Bake for 30 minutes on the middle rack. Separate remaining eggs and whisk all whites with salt until semi-firm. Drizzle sugar over them and beat until stiff peaks form.
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2.
Pipe or spread meringue onto the pre-baked cake. Cut pastry scraps into strips and arrange ring-shaped over the meringue. Finish baking the cake for another 30 minutes.
