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🍰 Juicy Red Currant Sponge Cake

685 kcal · 30 min · 4 servings

Ingredients

• 500 g blackcurrants
• 250 g soft butter
• 200 g sugar
• 2 packets vanilla sugar
• 4 eggs
• 1 pinch salt
• 2 tsp grated lemon zest
• 400 g flour
• 1 packet baking powder
• 125 ml milk
• 250 ml egg liqueur
• 400 g whipping cream
• butter (for the baking sheet)
• breadcrumbs (for the baking sheet)

Instructions

1. 1. Thoroughly rinse the red currants under cold water.
2. 2. Gently pull the berries off the tough stems.
3. 3. Preheat your oven to 180 degrees Celsius (conventional heat).
4. 4. Grease a rectangular baking pan with some butter.
5. 5. Dust the greased pan with breadcrumbs to prevent sticking.
6. 6. Mix the soft butter with sugar and one packet of vanilla sugar in a bowl.
7. 7. Add the eggs, a pinch of salt, and the grated lemon zest to the butter mixture.
8. 8. Stir everything well until the mixture is creamy.
9. 9. Add the flour and baking powder to the dough mixture.
10. 10. Briefly mix the dry ingredients with the wet mass.
11. 11. Pour in some milk to make the dough creamier.
12. 12. Gently fold the washed red currants into the dough.
13. 13. Spread the dough mixture evenly into the prepared baking pan.
14. 14. Place the tray in the center of the preheated oven.
15. 15. Bake the cake for 40 minutes.
16. 16. Remove the cake from the oven and let it cool down completely.
17. 17. Take half of the required amount of egg liqueur.
18. 18. Dab or spread the egg liqueur evenly over the cooled cake surface.
19. 19. Whip the cream with the remaining vanilla sugar until stiff.
20. 20. Spread the whipped cream evenly and thinly over the cake.
21. 21. Fill the remaining egg liqueur into a small freezer bag.
22. 22. Cut a tiny corner off the corner of the bag.
23. 23. Decorate the cake with fine lines of the remaining liqueur.

Nutrition per serving

• kcal: 685
• Protein: 7 g · Fett/Fat: 39 g · Carbs: 72 g