Red currant cake with baked egg foam
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Recipe for a summer refreshing cake with red currants and baked sugar egg foam.
recipe,photo-recipe,redcurrant,egg white,Pastry
Pastry
Ingredients
Ingredients
| baking powder for gingerbread | 0.25 | oz | 10 | grams | |
| corn starch | 5 | tbsp | 5 | tablespoon | |
| egg white | 4 | pcs | 4 | pieces | |
| egg yolk | 4 | pcs | 4 | pieces | |
| flour medium | 14 | oz | 400 | grams | |
| powdered sugar | 4.25 | oz | 120 | grams | |
| redcurrant | 2 | lb | 900 | grams | |
| salt | 1 | pinch | 1 | pinch | |
| semi skimmed milk 1,5% | 1 | cup | 240 | milliliters | |
| sugar granulated | 7.75 | oz | 220 | grams | |
| unsalted butter | 4.25 | oz | 120 | grams | |
| vanilla sugar | 0.5 | oz | 12 | grams |
Recipe
1. Dough preparation
flour medium 14 oz (400 g) • powdered sugar 4.25 oz (120 g) • egg yolk 4 pcs • unsalted butter 4.25 oz (120 g) • vanilla sugar 0.5 oz (12 g) • semi skimmed milk 1,5% 1 cup (240 ml) • baking powder for gingerbread 0.25 oz (10 g)
Beat egg yolks with sugar, add softened butter and beat until foaming. Add milk and flour with baking powder. Spread stirred dough over a greased and floured baking tin.
2.
redcurrant 2 lb (900 g)
Evenly place cleansed, rinsed and well drained red currants on top of the dough.
3. Egg foam preparation
egg white 4 pcs • salt 1 pinch • sugar granulated 7.75 oz (220 g) • corn starch 5 tbsp
Beat dense foam from egg whites, pinch of salt and sugar. Add corn starch (Maizena, Zlaty klas) and stir carefully.
4.
Carefully spread the egg foam over the red currants.
5.
Bake at 355°F (180°C) for about 25-30 minutes.
Bon appetit!