Currant Cake with Bananas
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 4 egg (s)
- 4 tablespoon water, warm
- 200 g suar
- 200 g hazelnuts, round
- 1 tablespoon cocoa powder, (dark, not instant)
- 1 tablespoon rum, (or rum flavor)
- 0.5 ½ pack baking powder
For covering:
- 2 banana (s)
- 0.38 ml whipped cream
- 500 g currants
Print Recipe
Pin Recipe Instructions
- Wash the currants, drain them and remove the panicles. Separate eggs, beat egg whites into snow. Beat the egg yolks with sugar and warm water until frothy. Mix with baking powder, cocoa, rum and hazelnuts. Mix well and finally fold in the egg whites.
- Pour into a greased springform pan and bake at 175 ° C for 35 - 45 minutes. Cool well and remove from the mold.
- For the topping: mash 2 bananas and spread them on the cooled base. Whip the cream (possibly with cream stiffener, but it doesn`t have to be) and spread it over the bananas. Spread the currants over the cream and chill for at least 2 hours.
- Blackberries, raspberries and gooseberries are also suitable for this cake!
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