Currant Cake with Advocaat Cream
- For the Cake Batter
- 125 grams Pastry flour
- 30 grams cornstarch
- 1 generous pinch Baking powder
- 150 grams butter
- 100 grams sugar
- 3 eggs
- 1 organic lemon
- 50 grams ground almonds
- For the Topping
- 300 grams red Currants
- 300 grams black Currants
- 300 grams white Currants
- 3 tablespoons powdered sugar
Preheat the oven to 180°C (approximately 350°F).
Sift together the flour, cornstarch, and baking powder.
Cream the butter and sugar together until very light. Add the eggs one at a time, beating after each addition, until very light. Rinse the lemon, pat dry, grate the zest, and squeeze the juice. Add the juice, zest, and ground almonds to the butter-sugar-egg mixture. Add the sifted dry ingredients in 2 or 3 additions. Spread in a rectangular cake pan lined with parchment paper and spread in an even layer.
Bake for about 20-30 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for a few minutes, then unmold onto a wire rack, remove the paper, and cool completely.
Rinse the currants and drain well. Pull from the stems, keeping each color separate. Mix each color with 1 tablespoon powdered sugar.
For the cream: Whisk the egg yolks together with 2 or 3 tablespoons milk, sugar, vanilla extract, and cornstarch until smooth. In a saucepan, bring the remaining milk to a boil, then add the yolk-cornstarch mixture while stirring and bring to a boil. Stir in the Advocaat. Take the cream from the heat and let cool.
Whip the heavy cream and stir 3 tablespoons into the Advocaat cream to lighten, then fold in the remaining whipped cream. Spread about 4 tablespoons of the cream over the cake and refrigerate the cake until well-chilled, at least 1 hour.
Arrange the berries in 16 squares, alternating colors, over the top of the cake. Spread the remaining cream on the sides of the cake. Press the sliced almonds around the edge. Chill for another hour.
To serve, garnish with mint and cut into squares.