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Red currant cake with baked egg foam

    

Recipe for a summer refreshing cake with red currants and baked sugar egg foam.

No. of servings

20

Ready in

60 min.

Difficulty

low

 

 

baking powder for gingerbread0.25oz10grams
corn starch5tbsp5tablespoon
egg white4pcs4pieces
egg yolk4pcs4pieces
flour medium14oz400grams
powdered sugar4.25oz120grams
redcurrant2lb900grams
salt1pinch1pinch
semi skimmed milk 1,5%1cup240milliliters
sugar granulated7.75oz220grams
unsalted butter4.25oz120grams
vanilla sugar0.5oz12grams

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.

Dough preparation

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.

Egg foam preparation

4. 

Carefully spread the egg foam over the red currants.

5. 

Bake at 355°F (180°C) for about 25-30 minutes.

Bon appetit!

 

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