Red Currant Cake

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Red Currant Cake
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Health Score:
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
1
For the dough
250 grams Pastry flour
125 grams cold butter
70 grams sugar
1 pinch salt
1 egg
For the topping
500 grams Red Currants
80 grams butter
200 grams ground almonds
200 grams sugar
40 grams cornstarch
3 egg whites
1 pinch salt
Parchment paper (for pre-bake)
Dried pea (for pre-bake)
powdered sugar (for dusting)
How healthy are the main ingredients?
Currantalmondsugarsugarsaltegg

Preparation steps

1.

Mound flour on work surface, mix with salt and sugar and make a well in the center. Cut the cold butter into small pieces and place around well. Add egg to the center and using a knife, chop all ingredients thoroughly to create small crumbles. Quickly knead crumbles into a dough with your hands, form into a ball, wrap in cling film and refridgerate for about 30 minutes.

2.

Rinse currants, dry and pluck berries of sprigs. Melt the butter and lightly toast half the almonds with half the sugar over medium heat, stirring constantly. Mix in currants and cornstarch.

3.

Roll out dough between two sheets of cling film and place in the greased form, creating a high rim. Trim parchment paper to fit springform, place onto dough and sprinkle with peas. Pre-bake in a preheated oven at 200°C (approximately 400°F) convection oven, for about 10 minutes. Remove from oven, discard peas and parchment paper.

4.

Meanwhile, beat egg whites and salt until stiff, sprinkling in remaining sugar as you go. Fold berry mixture into egg mixture. Add remaining ground almonds, spread onto dough and smooth out. Bake cake for an additional

5.

45 minutes. Remove from oven, dust with a little powdered sugar and let cool in tin for 15 minutes. Carefully remove tin and let cool.