Currant cake – a wonderful berry dream

Johannisbeeren Kuchen Rezept


Currant cake – fresh from the oven:

A currant cake is perfect to prepare, especially in summer. When the small berries slowly ripen on the bushes, it is high time to harvest and process the sweet fruits. This cake is simple and easy to prepare. The delicious recipe for a summer fruit cake is baked from a simple batter.

Editor's tip: Summer is full of tasty fruits that taste best then, ideal for tasty cake– or Muffin Bake recipes. We recommend our fluffy Cherry cake on plate or one Apricot cake from the sheet. Made from fresh strawberries from the field by man great Strawberry Cream Muffins to bake. If you still have blueberries left, we recommend fruity ones blue Berry muffins.

Ingredients for the currant cake (approx. 12 pieces):

500 g currants
5 organic eggs size M
200 g powdered sugar
220 g flour
250 g soft butter
1 tbsp baking powder
1 pack of vanilla sugar

Preparation of the currant cake:

1.
Preheat the oven to 180 degrees (convection) and grease a springform pan with butter. Separate the eggs and stir the egg yolk together with the soft butter until creamy. Then add the powdered sugar and vanilla sugar and stir well into the mixture.

2.
Then mix the flour with the baking powder and stir into the dough. When everything is a nice mass, set the dough aside and beat the egg whites with a clean mixer.

3.
Now stir the egg whites into the dough and pour everything into a springform pan. Finally, wash the currants, separate them from the bush and spread them generously over the cake batter. Press some berries down a little so that there are plenty of berries.

4th
Bake the whole thing in the preheated oven for about 40 minutes. Then let it cool down, remove it from the mold and sprinkle with powdered sugar as required and serve.

Things to know about currant cake:

Currants are only in season from June to August, so this time should be enjoyed to the full. The small berries in this cake really taste good, as they give the sweetness a slightly sour taste. The cake is particularly fluffy because the egg yolk and egg white have been separated. The whipped egg whites make the batter particularly fluffy and light. If you don't have that much time to separate the eggs, you can whisk them all into the dough.

More nice fruit cake recipes for the summer:



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Currant cake - a wonderful berry dream

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