Red currant cake
Description
Homemade baking for tea. Flour, mascarpone, cream, and sugar—all of that makes the red currant cake a dessert that’s rather unkind to your waistline, so overdoing it can have unpleasant consequences. But you can and even should treat yourself to this delicious little cake at least now and then :) It doesn’t come together too easily or too quickly, but it’s worth it. I recommend it.
Instructions
- 1
Step 1
We start the usual way: with a mixer, lightly beat the butter with the powdered sugar.
- 2
Step 2
Add two egg yolks, flour, and a pinch of salt to the mixture. If you like, you can add a little poppy seeds. Whisk until evenly blended and soft.
- 3
Step 3
Wrap the dough in plastic wrap and refrigerate for 20 minutes.
- 4
Step 4
Then roll out the dough and place it in the mold.
- 5
Step 5
Bake for 30 minutes at 180 degrees. While the dough is baking, sort through the currants—wash them and remove debris, leaves, and stems.
- 6
Step 6
Take one and a half cups of water, add half a cup of sugar and two handfuls of currants. Bring to a boil and strain. This will be currant syrup, which we will need again later.
- 7
Step 7
As indicated in the instructions, soak the sheets in gelatin. Then squeeze out the excess and place them in hot red currant syrup. The gelatin must dissolve completely.
- 8
Step 8
With a mixer, beat the mascarpone, cream, and our blackcurrant syrup with gelatin. Spread the resulting mixture over the baked pastry and refrigerate overnight.
- 9
Step 9
When it has set, sprinkle berries on top.
- 10
Step 10
In the morning we take this beauty out of the refrigerator :)