Yogurt and Red Currant Cake
- For the dough
- 5 eggs
- 1 pinch salt
- 125 grams sugar
- 1 tablespoon Vanilla sugar
- 100 grams Pastry flour
- 50 grams cornstarch
- 1 teaspoon Baking powder
Preheat the oven to 200°C convection (approximately 400°F).
For the dough: Separate the eggs. Add the egg yolks and egg whites each into a mixing bowl. Whisk the egg whites with the salt until stiff and gradually add half of the sugar. Add the remaining sugar and vanilla sugar to the yolks and beat until creamy.
Mix the flour with the cornstarch and the baking powder. Fold the whites into the yolks and fold all into the flour mixture. Pour the batter onto a parchment-lined baking sheet and smooth.
Bake on the middle rack for 10-12 minutes.
Remove from the baking sheet onto a damp towel and remove the parchment paper. Allow to cool.
For the filling: Soak the gelatine in cold water. Rinse the currants and remove any leaves or stems. Set 10 aside for garnish.
Boil the currants with 2-3 tablespoons currant juice in a saucepan and simmer for 2-3 minutes. Let cool and pass through a fine sieve.
Whip the cream with the sugar and the vanilla sugar until stiff. Dissolve the gelatin dripping wet on low heat in a small saucepan, Stir in about 3 tablespoons of cream, then mix well with the rest of the cream. Mix in the yogurt and the remaining currant juice.
Spread the cream onto the cake.
Make the glaze according to package instructions and spread over the currant cream. Garnish with the set aside currants and refrigerate for 3 hours. Serve cut into pieces.