June 27, 2014
After spending days collecting tones of raspberries, gooseberries and red currants I now spent hours transforming them into jam. I like to play squirrel and prepare for winter but it’s a bit of a waste to not use some of the delicious berries right away!
So here we go with a summer cake recipe every Austrian grandma knows in her sleep and that will put a smile on every child’s face.
RED CURRANT CAKE
_ melt butter
_ preheat oven to 180°C
_ mix egg yolks and icing sugar
_ stir in butter
_ mix in flour, baking powder and milk [if needed add more milk – should be a smooth but not runny dough]
_ spread dough 1cm thick onto a baking sheet
_ sprinkle with half the red currents
_ bake for 10 minutes
_ beat egg whites firm
_ add sugar and beat to get soft peaks
_ carefully fold the remaining currants through the mixture
_ spread mixture evenly over the dough
_ reduce heat to 160°C
_ bake for another 10-15 minutes [watch closely to not burn the meringue]
Tags: austrian, cake, red currant
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