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.


  • 150g icing sugar
  • 4 egg yolks
  • 50g butter
  • 250g flour
  • 0.5 package baking powder
  • 6 tablespoons milk
  • 4 egg whites
  • 200g sugar
  • 300g red currants


_ 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 peaksfox_currant_cake

_ 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]


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