Currant Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 485 mg | (12 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 44 g |
Ingredients
- For the batter
- 125 grams Margarine
- 125 grams sugar
- 1 packet Vanilla sugar
- 5 drops Butter Vanilla emulsion
- 1 pinch salt
- 3 eggs
- 125 grams Pastry flour
- 2 tsps Baking powder
- 50 grams chopped almonds
- For the filling
- 4 sheets clear gelatin
- 250 grams red Currants
- 1, juiced lemons
- 125 grams Buttermilk
- 70 grams sugar
- 250 milliliters Whipped cream
- 1 packet Vanilla sugar
- 250 milliliters Currant juice
- 1 packet Glaze (red)
- For dusting
- powdered sugar
Preparation steps
For the batter: Beat margarine until creamy. Gradually add sugar, vanilla sugar, butter, salt and egg until creamy. Combine flour and baking powder, then fold into margarine mixture. Pour batter into a springform pan (22 cm or 8 inches in diameter) lined with parchment paper and smooth. Sprinkle with almonds. Bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes. Remove and gently release from pan. Place on a wire rack and let cool. Cut cake horizontally twice, forming 3 layers. Cut top layer into 12 pieces.
For the filling: Soak gelatine in cold water for 5 minutes. Rinse currants and set 2 aside for garnish.
Heat lemon juice and add pressed gelatin. Add milk and 30 grams (approximately 1 ounce) of sugar. Chill.
Beat cream with 20 grams (approximately 0.7 ounces) of sugar and vanilla sugar. Fold lemon juice mixture into cream.
Place bottom layer of cake on a plate. Spread with 2/3 of the filling. Top with middle layer.
Prepare glaze with redcurrant juice and remaining sugar as directed, then let cool slightly. Add currants and spread onto cake. Add remaining filling and top with remaining cake in a fan shape. Serve dusted with powdered sugar.
