Red Currant Cheesecake with Almond Meringue Topping
Red Currant Cheesecake with Almond Meringue Topping - Delicate berry cheesecake with a crispy white covering.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 315 mg | (8 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 143 mg |
Ingredients
- Ingredients
- 6 eggs
- 300 grams Pastry flour (with extra for the work surface)
- 1 tsp Baking powder
- 240 grams sugar
- 200 grams Cultured butter
- salt
- 1 Vanilla bean
- 500 milliliters
- 4 sheets clear gelatin
- 30 grams cornstarch
- Legume (for blind baking)
- 600 grams red Currants
- 4 Tbsps slivered almonds
Preparation steps
For the shortcrust, separate 1 egg (use the white elsewhere). Mix flour with baking powder, sift onto a work surface and add 100 grams (approximately 1/4 cup) sugar and a pinch of salt. Make a well in the center and pour in the egg yolk. Sprinkle small pieces of butter around the edge. Combine everything with a pastry knife and process quickly to make a smooth dough. Form a ball, wrap in plastic and let rest for 30 minutes in the refrigerator.
Meanwhile cut the vanilla bean lengthwise, scrape out the seeds and stir into the milk. Bring to a boil. Soak the gelatin in cold water. Separate the remaining eggs and set the egg whites aside. Mix the yolks with 40 grams (approximately 2 tablespoons) sugar in a bowl until creamy, then stir in the cornstarch. Stir the hot milk into the egg yolk, pour everything back into the pot, remove the vanilla pod and let the mixture simmer on low heat while beating. Squeeze out the gelatin well, add to the hot (not boiling) mixture and melt while stirring. Allow to cool slightly.
Meanwhile line a springform pan (22 cm diameter) (approximately 9 inches) with parchment paper. Roll out the crust on a floured surface, place inside the springform pan, forming a 3-4 cm (approximately 1 inch) high edge and prick with a fork several times. Top the crust with parchment paper and dried beans and bake in a preheated oven at 175°C (150°C convection; gas mark 2) (approximately 325°F/ 300°F convection) for 15 minutes. Remove the crust from the oven.
Meanwhile, rinse the currants and remove the berries. Drain well in a colander.
Spread the prepared cream on the prebaked base and distribute the currants on top.
For the meringue, toast the flaked almonds in a dry nonstick pan. Beat the egg whites until very stiff, sprinkle in the remaining sugar and beat until shiny. Fold in 3 tablespoons of the flaked almonds. Spread the egg whites on the berries and top with the remaining almonds. Turn the oven temperature up to 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F/ 325°F convection) and bake the cake for 25 minutes, until the meringue is lightly browned. Remove and let cool. Serve in slices.
