Currant cake with egg white mousse
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ingredients
330 g semi-coarse flour 100 g icing sugar 3 pk egg yolk 1 KL baking powder 170 g butter salt
Filling:
250 g soft lump-free cottage cheese 2 tbsp powdered sugar 1 pk egg yolk 1 pk vanilla sugar 1 tbsp Gustin
White foam:
4 pcs egg white 200 g fine granulated sugar 1 tbsp Gustin fine cornstarch
To finish:
300 g redcurrants 3 tbsp currant jam
progress
Delicious tart with redcurrants and egg white mousse, a delicious treat :))
1.
Cesto: in a bowl mix softened butter, sifted flour with baking powder, egg yolks, salt and sugar. Wrap in cling film and refrigerate for about an hour. (Less is fine.)
2.
Filling: mix the cottage cheese, sugar, vanilla sugar, egg yolk and Gustin together.
3.
Wash the currants and let them drain.
4.
Whites: whip egg whites, preferably from the refrigerator, with a pinch of salt to a thick foam. Beat in the sugar a tablespoon at a time. The finished snow should be thick and glossy. Finally, gently stir in the Gustin.
5.
Grease a round cake tin, 30 cm in diameter, with butter. Take the dough out of the fridge and roll out on a floured board to the size of the mould, using a rolling pin, place in the mould. Place in the oven at 180°C for approx. 15 minutes until pink. Remove and leave to cool.
6.
Cool, spread with currant jam, spread the currant filling and sprinkle thickly with currants. Spray the egg white mousse decoratively with a pastry bag with a decorative tip. The mousse can only be spread. Place back in the oven and bake at 150°C for about 35-40 minutes until golden.
7.
Let cool and serve. Enjoy!
