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 egg whites
175 grams sugar
1 tablespoon Vanilla sugar
6 egg yolks
75 grams Pastry flour
50 grams cornstarch
40 grams cocoa powder
For the filling
400 grams fresh, red Currants
300 grams Gooseberry
250 milliliters Whipped cream
80 grams powdered sugar
400 grams Mascarpone
1 tablespoon lemon juice
1 packet Vanilla sugar
powdered sugar (for dusting)
How healthy are the main ingredients?
CurrantsugarWhipped creamMascarpone

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.