Summer Cake with Red Currants and Gooseberries

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Summer Cake with Red Currants and Gooseberries
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
1
For the base
Butter (for the pan)
6
175 grams
1 tablespoon
6
75 grams
50 grams
40 grams
For the filling
400 grams
fresh, red Currants
300 grams
250 milliliters
80 grams
400 grams
1 tablespoon
1 packet
Powdered sugar (for dusting)

Preparation steps

1.

Butter baking dish and sprinkle with breadcrumbs. Beat egg whites until stiff and  gradually add sugar and vanilla sugar. Beat egg yolks and combine with egg whites. Combine flour, cornstarch and cocoa, sift over egg mixture and mix gently.

2.

Pour batter into baking pan, smooth and bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes ( inserted toothpick should come out clean). Remove from oven and cool. Remove from the pan. Cut horizontally  into 2 parts. Rinse and clean berries, pluck off half of currants from the stems. Halve gooseberries. Beat cream with 2 tablespoons of powdered sugar until stiff.

3.

Combine mascarpone with lemon juice, add remaining powdered sugar and vanilla sugar and gradually fold in whipped cream. Cover bottom half of a cake with half of cream, sprinkle with plucked currants and half of gooseberries.Replace top part of the cake and spread with remaining cream. Arrange remaining berries decoratively on the cake. Dust with powdered sugar and serve.