Recipe for a fruity, creamy currant cake, definitely try it!!
Welcome to the world of heavenly desserts, where flavors dance on your palate and every bite is a journey to bliss. Today, we delve into the realm of baking with a recipe that promises to delight: the fruity, creamy currant cake. Bursting with the tangy sweetness of currants and the creamy goodness of meringue, this cake is a treat for both the eyes and the taste buds. Join me as we embark on a culinary adventure and uncover the secrets to creating this irresistible dessert.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Flour | 300g |
| Butter | 200g |
| Sugar | 100g |
| Currants (frozen or fresh) | 300g |
| Egg whites | 3 |
| Sugar | 125g |
| Milk (optional) | As needed |
Instructions:
- Creating the Shortcrust Pastry:
- Begin by kneading the flour, sugar, and soft butter together until a smooth dough forms.
- If the dough is too crumbly, add a few tablespoons of milk, but be cautious not to overdo it.
- Press the dough into a tart or springform pan and bake at 180°C for 20-25 minutes until golden brown. Once baked, allow it to cool.
- Preparing the Meringue:
- Whip the egg whites until they form stiff peaks, then gradually add the sugar until fully incorporated.
- Assembling the Cake:
- Once the shortcrust pastry has cooled, spread the currants evenly over the surface.
- Carefully spoon the meringue mixture on top of the currants, ensuring it covers the entire surface.
- Baking Again:
- Bake the cake at 200-225°C for 7 to 10 minutes, or until the meringue is lightly browned.
- Final Touches:
- Remove the cake from the oven and garnish with a few extra currants if desired.
