Redcurrant cake recipe
Redcurrant Cake recipe
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Ingredients
| For the shortcrust pastry: | |
| 200 g | flour |
| 100 g | butter |
| 70 g | sugar |
| 1 | egg |
| For the filling: | |
| 500 g | redcurrants |
| 3 | eggs, separated |
| 100 g | sugar |
| 125 g | almonds, blanched, grated |
Instructions
Knead the ingredients for the pastry until well combined, wrap in cling film and place in the fridge for 2 hours.
Preheat the oven to 190°C.
Roll out the dough and line a spring tin with the pastry.
Whisk the egg yolks with half of the sugar until creamy, then add the almonds. Whisk the egg whites with the other half of the sugar until stiff, fold into the egg yolk cream. Stir in carefully the redcurrant and spoon the mixture onto the pastry. Flatten the surface and transfer the tin into the oven on the second rack from the bottom, Bake for 40 minutes.
Allow to cool completely. Dust with icing sugar.
Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Redcurrant cake recipe
Recipe type: xarchivex
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