Redcurrant cake with sour cream pudding cream
Time
Preparation time: 25 min.
Cooking or baking time: 50 min.
Total preparation time: 1 hr. 15 min.
This currant cake is a cake that is beautifully juicy and light.
ingredients
For the ground:
- Pck. Baking soda
- 200 g butter, cold
- 2 egg (s)
- 40 g of cocoa powder
- 400 g of flour
- 1 Msp. Salt
- 200 g of powdered sugar
For covering:
- 1 kg of currants (the red, present in our garden)
- 3 egg (s)
- 2 pck. Custard powder
- 200 g soft butter
- 500 g Schmand (or curd, who would like it easier)
- 1 pck of vanilla sugar
- 250 g of sugar
preparation
- Preheat the oven to 180 °.
- Knead a short pastry from the first ingredients and chill.
- Wash the currants and remove from the branches.
- Gradually mix the second ingredients except the currants in a mixing bowl with the hand blender.
- Grease the plate with oil and crumble it out (I usually do it with semolina).
- Press the shortcrust dough onto the tin and add the quark or sour cream to it.
- Finally, sprinkle the currants on the baking tray and bake for 45-50 minutes. Finished!
- Mostly a currant cake is made with meringue cap, because the berries are sour, by the cocoa soil and the pudding cream (which is very liquid before the cheeks), this cake is, however, very nicely flavored, since it is not too sweet.
A tip from me
After cooling, I cover the cake with a dry cloth, so that no flies come at it and only cut it when guests come, so nothing dries.
I hope you like it!
