Currant cake (Springform)
Time
Total preparation time: 40 min.
This quick currant cake can also be made with other fruits and with whipped cream it will become a decorative cake.
ingredients
- 3 eggs
- 200 g of sugar
- 1 tbsp lemon juice
- 1 teaspoon lemon zest
- 200 g of flour
- 1/2 packet of baking powder
- 800 g of redcurrants or other fruits (such as cherries, apples, blueberries, etc.)
preparation
- Stir the eggs and sugar until the mixture is thick-creamy.
- Stir in the lemon juice, grate and flour mixed with the baking powder. The result is a thick dough.
- If you take frozen blackcurrants, they must drain well on a sieve. Fresh currants are briefly brewed and stalked.
- The berries are lifted with a spoon under the dough.
- Preheat the oven to 180 degrees.
- Grease a springform well and fill in the dough.
- Bake the cake in the oven at 180 degrees for about 30 minutes.
- After 15 minutes, check that the surface does not get too dark. Eventually cover with aluminum foil.
- After baking, allow the cake to cool well, then either rubbed only with powdered sugar or as I have done, brush with 200 ml of whipped cream and covered with cocoa.
This cake keeps up with every cake and is done quickly.
If you have the berries, as I had already prepared, the preparation takes about 10 minutes, the baking time is 30 minutes and if you put him in the fridge to cool down, you can eat the cake after 1.5 hours. Good Appetite!
