Recipe for a summer refreshing cake with red currants and baked sugar egg foam.
No. of servings
|Baking powder for gingerbread||10||g|
|Semi skimmed milk 1,5%||240||ml|
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 ½ oz (12 g) • semi skimmed milk 1,5% 240 ml • baking powder for gingerbread ¼ 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.
redcurrant 2 lb (900 g)
Evenly place cleansed, rinsed and well drained red currants on top of the dough.
3. Egg foam preparation
Beat dense foam from egg whites, pinch of salt and sugar. Add corn starch (Maizena, Zlaty klas) and stir carefully.
Carefully spread the egg foam over the red currants.
Bake at 355°F (180°C) for about 25-30 minutes.