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:

  1. 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.
  2. Preparing the Meringue:
    • Whip the egg whites until they form stiff peaks, then gradually add the sugar until fully incorporated.
  3. 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.
  4. Baking Again:
    • Bake the cake at 200-225°C for 7 to 10 minutes, or until the meringue is lightly browned.
  5. Final Touches:
    • Remove the cake from the oven and garnish with a few extra currants if desired.

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