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🍰 Juicy Red Currant Cake with Shortcrust Pastry

434 kcal · 90 min · 4 servings

Juicy Red Currant Cake with Shortcrust Pastry Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Process all ingredients for the dough into a shortcrust pastry (a crumbly dough made from flour, fat, and sugar).
  2. 2. Wrap the dough in cling film and place it in the refrigerator for 30 minutes.
  3. 3. While the dough rests, carefully remove the red currants from the stems.
  4. 4. Separate the eggs: Place the egg yolks in one bowl and the egg whites in a second, clean bowl.
  5. 5. Beat the egg yolks with about one tablespoon of sugar until creamy.
  6. 6. Whip the egg whites with the remaining sugar and vanilla sugar until stiff peaks form (firmly beaten egg whites).
  7. 7. Gently fold the ground almonds into the egg whites.
  8. 8. Take two-thirds of the egg white and almond mixture and gently fold it into the egg yolk mixture.
  9. 9. Fold the prepared red currants into the egg yolk mixture.
  10. 10. Roll out the chilled shortcrust pastry on a floured work surface.
  11. 11. Place the dough into a 26 cm (10 inch) baking pan.
  12. 12. Prick the dough base several times with a fork to prevent it from rising.
  13. 13. Sprinkle the dough base with a handful of breadcrumbs or ground nuts.
  14. 14. Spread the red currant and egg mixture evenly over the dough.
  15. 15. Add the remaining egg whites with almonds as a topping on the cake.
  16. 16. Preheat the oven to 190 °C (375 °F) with top and bottom heat.
  17. 17. Place the cake in the lower third of the oven.
  18. 18. Bake the cake for about 1 hour.
  19. 19. Cover the cake with aluminum foil if the surface browns too quickly.

Nutrition per serving