Summer is finally here and so are the first currants. That was reason enough for me to bake a faster cake with the first ripe, red currants. I’ve been a big fan of currants since I was a child, so I’d like to share my great-grandmother’s recipe with you here. Have fun imitating!
For the optimal preparation of the currant cake, the dough base must be prepared first and then the topping. Please preheat the oven to 200° first.
Ingredients for the dough base:
- 220g sugar
- 1 packet of vanilla sugar
- 5 yolks
- 5 tbsp water
- 80g butter
- 370g flour
- 1 pack baking powder
- 1/8l milk
Preparation:
Cream together the sugar, vanilla sugar, yolk and water, gradually stir in the melted butter and add the flour and milk mixed with the baking powder. Then put the dough on a greased baking sheet and bake until light yellow. Then bake at 200° for about 10 minutes.
Ingredients topping:
- 3 egg whites
- 300g fine crystal sugar
- 1 Pkg. packet of vanilla sugar
- 300g currants
Finally hit the snow. Beat in the sugar spoon by spoon and add the vanilla sugar and currants. Spread the mixture over the cake and finish baking at low heat. (switch back to approx. 100° and let dry for approx. 15 minutes)
This recipe is also perfect for a rhubarb cake: simply bake the rhubarb with the dough!
Happy baking!