Summer Cake with Gooseberries and Currants
A summer cake featuring fresh gooseberries and currants, a recipe from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- butter (for the pan)
- 6 egg whites
- 175 g sugar
- 1 Tbsp vanilla sugar
- 6 egg yolks
- 75 g flour
- 50 g cornstarch
- 40 g cocoa powder
- 400 g fresh red gooseberries
- 300 g light currants
- 250 ml whipping cream (at least 30% fat content)
- 80 g powdered sugar
- 400 g mascarpone
- 1 tbsp Lemon Juice
- 1 packet vanilla sugar
- powdered sugar (for dusting)
Instructions
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1.
Butter only the bottom of the springform pan and sprinkle with crumbs. Preheat the oven to 180°C fan-forced. Beat the egg whites until stiff, gradually adding the sugar and vanilla sugar while whisking. Fold in the yolks. Combine flour, cornstarch, and cocoa; sift over the egg mixture and gently fold in.
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2.
Pour the batter into the pan, smooth the top, and bake in the preheated oven for about 35 minutes (test with a skewer). Remove, let cool in the pan, then lift out the ring. Cut the base horizontally once.
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3.
Wash and rinse the berries; remove half of the gooseberries from their stems. Halve the currants. For the cream, whip the cream with 2 tbsp powdered sugar until stiff. Mix mascarpone with lemon juice, remaining powdered sugar, and vanilla sugar until smooth; gradually fold in the whipped cream.
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4.
Spread half the cream on one cake layer, top with the removed gooseberries and half of the currants. Place the second layer on top, spread the remaining cream, and arrange the rest of the berries. Dust with powdered sugar before serving.
