Redcurrant cake

Redcurrant cake

Redcurrant cake with cream is a summer dream: fluffy sponge cake, quark cream with redcurrants and a shiny fruit coating.Who can say no to that?

INGREDIENTS (For a 26 cm springform pan)

FOR THE DOUGH

3 eggs (size M)
100 g sugar
1 pinch of salt
80 g wheat flour (type 405)
1 tsp baking powder

FOR THE FILLING

300 g currants
300 g low-fat quark
200 g sour cream
80 g sugar
400 g cream
2 bags of gelatine – fix (equivalent to 6 sheets of gelatine)

FOR THE FRUIT GOURMET

100 g currants
1 pack of red cake glaze
2 tbsp sugar
200 ml currant juice

PREPARATION

Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line the bottom of a springform pan (Ø 26 cm) with baking paper.  For the dough, beat the eggs, sugar and salt for about 4 minutes on the highest setting until foamy. Mix the flour with the baking powder and carefully fold into the dough.

Step 2
Pour the dough into the prepared tin and bake in the lower third of the preheated oven for about 35 minutes. After baking, remove the base from the tin immediately, turn it out onto a piece of baking paper and allow it to cool completely.

Step 3
For the filling, wash the berries, pat them dry, pluck them from the stalks and set aside for a moment. Cut the cooled sponge cake in half horizontally with a serrated knife. Place the bottom layer on a plate and place a cake ring around it.

Step 4
Mix the quark, sour cream and sugar. Beat the cream until stiff, adding the instant gelatine (alternatively: soak the leaf gelatine according to the instructions on the packet, squeeze it out and dissolve it in a saucepan). Fold the whipped cream into the cream and mix in the berries.