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Sponge cake with black currants

Sponge cake with black currants

    

Tasty sponge cake with black currants.

Cook

No. of servings

24

Ready in

40 min.

Difficulty

medium

 

Categories:  Pastry  Season - Currants  

 

1. 

blackcurrant 1.1 lb (500 g)

Remove the stalks from black currants, wash them and let them drip.

2. 

flour medium 7.75 oz (220 g)  baking powder for gingerbread 1 pk

Mix the flour well with the baking powder.

3. 

egg white 6 pcs  salt 1 pinch

Beat the egg whites until they are foamy.

4. 

egg yolk 6 pcs  sugar granulated 6.25 oz (180 g)

Whisk the egg yolks and sugar into foam.

5. 

water 6.75 tbsp (100 ml)  sunflower oil 6.75 tbsp (100 ml)

Add water and oil to the yolks and whip.

6. 

Add flour.

7. 

Gently fold egg whites foam into the mixture.

8. 

unsalted butter  flour medium

Pour the dough on a baking sheet (about 42x32 cm) greased with butter, sprinkled with flour and spread evenly.

9. 

Put currants on the dough.

10. 

Bake for 20 minutes at 200 °C.

11. 

powdered sugar

Sprinkle the cooling cake with sifted powdered sugar.

Bon appetit!

baking powder for gingerbread1pk1pack
blackcurrant1.1lb500grams
egg white6pcs6pieces
egg yolk6pcs6pieces
flour medium7.75oz220grams
flour medium-
powdered sugar-
salt1pinch1pinch
sugar granulated6.25oz180grams
sunflower oil6.75tbsp100milliliters
unsalted butter-
water6.75tbsp100milliliters

 

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