Currant Cake

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Currant Cake
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Difficulty:
moderate
Difficulty
Preparation:
7 h. 30 min.
Preparation

Ingredients

for
1
For the dough
150 grams butter
200 grams sugar
4 eggs
1 pinch salt
300 grams almonds (finely ground)
1 teaspoon Baking powder
For the topping
500 grams Currants
8 sheets gelatin (red)
250 milliliters Currant juice (black)
200 grams sugar
400 milliliters Whipped cream
How healthy are the main ingredients?
CurrantWhipped creamalmondsugareggsalt

Preparation steps

1.

Line springform pan with parchment paper. Combine all ingredients for the dough in a bowl and mix with an electric mixer until smooth, pour into prepared springform pan and smooth. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes (inserted toothpick should come out clean). Invert onto a wire rack, remove parchment paper and leave to cool. In the meantime, rinse currants and set aside 3-4 peices. Clean the rest of berries. Soak gelatin in plenty of cold water. Combine currant juice with sugar in a saucepan and add squeezed gelatine, heat to dissolve gelatine (do not boil). Add currants and refrigerate for about 1 hour. Beat cream until stiff and gently fold into cold currant jam.

2.

Cut off top third of a cake and crumble finely.

3.

Place cake into a cake ring and spread with cream. Sprinkle crumbs all around and refrigerate for 4-6 hours. Separate currant stems and coat with sugar. 

4.

Take cake out of refrigerator, remove ring and decorate with currant stems. Garnish with lemon, cut into pieces and serve.