Red currant cake with baked egg foam


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

No. of servings


Ready in

60 min.






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.

Dough preparation


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


Carefully spread the egg foam over the red currants.


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

Bon appetit!


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