Currant Cake from Tray
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 450 g flour
- 1 packet tartar baking powder
- 250 g mararine
- 180 g suar
- 2 tablespoon vanilla sugar, homemade with real bourbon
- 6 egg yolks
- some lemon peel, grated or finesse
For covering:
- 6 egg whites
- 1 pinch (s) salt
- 250 grams sugar
- 200 g hazelnuts, round
- 750 g red currants
- Fat, for the tin
Print Recipe
Pin Recipe Instructions
- Mix the flour with baking powder and quickly knead together with the margarine, sugar, vanilla sugar, egg yolks and the grated lemon zest to form a kneading dough and leave to rest in the refrigerator.
- Preheat the oven to 180 ° C top / bottom heat.
- Peel off the currants, wash and drain.
- In the meantime, beat the egg white with a pinch of salt into a very stiff egg whites and slowly pour in the sugar. Loosely fold in the prepared currants and ground hazelnuts.
- Now distribute the cooled dough on a greased baking sheet and brush with the mixture. Pull over the surface with a notched spatula and bake the cake on the second rack from the bottom for about 50 minutes. Let cool and cut into pieces.
- Makes 20 pieces.
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