Effortless Currant Cake (Print Version)
# Ingredients:
01 -
3 fresh medium eggs
02 -
100g white sugar for the batter
03 -
A pinch of fine sea salt
04 -
80g all-purpose flour (type 405)
05 -
1 teaspoon baking powder
06 -
300g fresh currants for the filling
07 -
300g low-fat quark
08 -
200g sour cream
09 -
80g white sugar for the filling
10 -
400g whipping cream
11 -
2 packs instant gelatin
12 -
100g fresh currants for topping
13 -
1 pack red cake glaze
14 -
2 tablespoons white sugar for glaze
15 -
200ml currant juice
# Instructions:
01 -
Heat up the cake glaze with juice and sugar till it's boiling. Pour it all over the cake. Toss on the currants. Chill for an hour.
02 -
Spread three-quarters of the cream over the bottom layer, then set the top half on and slather with the rest. Pop it in the fridge for an hour and a half.
03 -
Blend the quark, sour cream, and sugar till smooth. Whip the cream with the gelatin until it's stiff. Gently fold the cream into the quark mix and stir in the berries.
04 -
Let the baked sponge cool off completely, then slice it in half horizontally. Rinse the currants and pull off the stems.
05 -
Crank the oven to 180°C. Whip up eggs, sugar, and salt till they're fluffy. Carefully fold in the flour and baking powder. Pour into a 26cm springform pan and bake for 35 minutes.
# Notes:
01 -
Stays good in the fridge for two days.
02 -
Makes 12 slices.