Currant Cake – Currant Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 170 g suar, (fine)
- 170 g butter
- 4 egg yolks
- 1 packet vanilla sugar
- Lemon zest, grated
- 300 grams flour
- 0.5 ½ pack baking powder, (tartar baking powder)
- some Milk
For the hood:
- 4 egg whites
- 250 grams sugar
- 200 g currants, (currant)
Print Recipe
Pin Recipe Instructions
- Mix the sugar, butter, yolks, van, sugar and lemon zest until frothy
- Mix the flour with baking powder and sift over it, stir in well and add a little milk if necessary, so that a spreadable batter is created.
- Spread the dough on a baking sheet lined with baking paper and bake in a preheated oven at around 190 ° until golden yellow.
- In the meantime, beat the egg whites until stiff and let the granulated sugar trickle in while you continue to beat. Now fold the currants into this solid mass!
- Now spread the meringue mixture onto the baked hot dough and put it back in the oven and bake again at 150 ° -170 ° (depending on whether there is hot air) for another 20 minutes. The tips of the meringue should only be light brown and you can also, at 100 °, let it dry a little with hot air.
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