Currant cake with snow full of memories
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ingredients
1 packet baking powder 4 tbsp powdered sugar 300 g semi-coarse flour 4 pk egg yolks 250 ml of milk 4 pk egg white whites (4 egg whites) 250 g of granulated sugar 2 tbsp Gustin starch 250 g currants (fresh or frozen) 200 g Hera (butter)
progress
A currant cake full of,, memories,, I know from my grandmother. We picked currants over the summer holidays and she always baked me this favourite cake. I still love it very much and my family loved it too. You can put two handfuls of coconut in the snow. Ingredients : 200 grams hera (dough) 4 p. spoonfuls powdered sugar 4 pieces yolk 300 grams semi-coarse flour 1 baking powder 250 milliliters milk Snow: 4 egg whites(currant snow) pinch salt 250g crystal.Dough. Bake in a preheated oven, 180°C, for 20 minutes on a greased and floured baking sheet. The baking tray measures 28×38 cm. Remove from the oven and spread the currant snow on the still warm cake. Currant meringue: beat 4 egg whites with a pinch of salt until frothy. Add the sugar a tablespoon at a time and beat to a thick foam. Stir in 2 tablespoons of Gustin and the strained, dried currants. ~Reduce the heat to 150°C and return to the oven for about 15-20 minutes, until it gets the right colour. Let cool, cut into slices and serve.
1.
Cesto. Bake in a preheated oven at 180°C for 20 minutes on a greased and floured baking sheet. The baking tray measures 28×38 cm. Remove from the oven and spread the currant snow on the still warm cake.
2.
Currant snow: Beat 4 egg whites with a pinch of salt until foamy. Add the sugar a tablespoon at a time and beat to a thick froth. Stir in 2 tablespoons of Gustin and the strained, dried currants. ~Reduce the heat to 150°C and return to the oven for about 15-20 minutes, until it gets the right colour.
3.
Let cool, cut into slices and serve.
