Summer Cake with Currants

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(1 vote)
Summer Cake with Currants
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in

Ingredients

for
1
For the batter
100 grams Marzipan
60 milliliters milk
175 grams soft butter
100 grams sugar
4 eggs
150 grams Pastry flour
1 tablespoon cornstarch
2 teaspoons Baking powder
butter (for the springform pan)
For the topping
6 sheets gelatin
300 grams Quark
100 grams sour Whipped cream
1 teaspoon grated Lemon peel
125 grams sugar
4 tablespoons Apricot brandy
500 milliliters Whipped cream
700 grams Currants
250 grams Red currant jelly
For the garnish
mint
sugared Daisy
How healthy are the main ingredients?
CurrantWhipped creamsugarsugarWhipped creamegg

Preparation steps

1.

For the batter: Preheat oven to 180°C (approximately 350°F). Dissolve marzipan in hot milk. Beat butter and sugar until fluffy, gradually stir in eggs and marzipan milk. Combine flour, cornstarch and baking powder and stir into mixture. Grease a springform pan with butter, pour in batter and flatten smooth. Bake in preheated oven for about 30 minutes. Remove and let cool.

2.

For the topping: Soak gelatin in cold water. Combine quark with sour cream, lemon zest and sugar. Heat apricot brandy slightly, dissolve pressed out gelatin in it and stir into quark mixture. Beat heavy cream until stiff and fold into mixture. Rinse currants, drain and remove berries from panicles. Coat cake with the cream.

3.

Arrange currants on top of cake and overlay them with slightly warmed red currant jelly. Chill for at least 1 hour. Serve garnished with mint leaves and sugared daisies.