Currant Cake
A fresh currant cake recipe from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g butter
- 200 g sugar
- 4 eggs
- 1 pinch salt
- 300 g ground almonds
- 1 tsp Baking powder
- 500 g currants
- 8 sheets gelatin (red)
- 250 ml black currant juice
- 200 g sugar
- 400 ml whipping cream
Instructions
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1.
Line the springform pan with parchment paper and secure the rim. Combine all dough ingredients in a bowl and beat with an electric mixer until smooth, pour into prepared pan and spread evenly. Bake in preheated oven at 180°C (top-bottom heat) for about 30 minutes. Test with a toothpick, transfer to a cooling rack, remove parchment and let cool. Meanwhile wash currants and set aside 3-4 stems. Strip remaining berries from stems. Soak gelatin in plenty of cold water. Mix currant juice with sugar, pour into a pot and warm; squeeze out excess liquid from gelatin and dissolve in the warm, non-boiling mixture. Add currants and refrigerate for about an hour until set. Whip cream to stiff peaks and fold into the setting mixture as it begins to gel.
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2.
Cut off the top third of the cake horizontally and crumble finely.
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3.
Place a ring on the base and fill with the cream. Sprinkle crumbs over and chill for 4-6 hours. Divide the reserved stems into 2-3 pieces each and toss in sugar.
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4.
Remove cake from fridge, remove ring, arrange stems on top, garnish with lemon balm, slice and serve.
