Currant Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,098 cal. | (243 %) | ||
| Protein | 103 g | (105 %) | ||
| Fat | 206 g | (178 %) | ||
| Carbohydrates | 688 g | (459 %) | ||
| Sugar added | 200 g | (800 %) | ||
| Roughage | 51.3 g | (171 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 7.7 μg | (39 %) | ||
| Vitamin E | 56.3 mg | (469 %) | ||
| Vitamin K | 47.5 μg | (79 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 27.6 mg | (230 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 288 μg | (96 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 71.3 μg | (158 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 5,874 mg | (147 %) | ||
| Calcium | 887 mg | (89 %) | ||
| Magnesium | 660 mg | (220 %) | ||
| Iron | 22.6 mg | (151 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 71 g | |||
| Uric acid | 691 mg | |||
| Cholesterol | 1,099 mg | |||
| Complete sugar | 554 g |
Ingredients
- Ingredients
- 500 grams Red Currants
- 4 eggs
- 100 grams softened butter
- 200 grams sugar
- 175 grams Pastry flour
- 2 tsps Baking powder
- 150 grams ground almonds
- 7 Tbsps milk
- 1 tsp lemon juice
- 3 Tbsps slivered almonds
Preparation steps
Rinse currants, pluck berries from the panicles and drain.
Separate two eggs. Whisk butter with 125 grams (approximately 4 1/2 ounces) of sugar until creamy. Whisk egg yolks and eggs with remaining sugar and fold into butter gradually. Mix flour with baking powder and add powdered almonds and milk, combine with egg mixture.
Spread batter in a greased and lightly floured baking pan and smooth. Top with currants and press them in gently. Bake in preheated oven at 180°C (approximately 350°F) for about 45-50 minutes. Beat egg whites until stiff and gradually add remaining sugar and lemon juice.
Remove cake from the oven.
Spread meringue on a still hot cake, sprinkle with flaked almonds and bake for another 15-20 minutes. Remove cake from the oven and cool slightly. Loosen from the pan and cool completely on a wire rack. Transfer to a cake plate and serve.
