Redcurrant cake
With recipe 📌
Redcurrant cake with cream is a summer dream: fluffy sponge cake, quark cream with redcurrants, and a glossy fruit coating. Who could 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 plain 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 heavy cream
2 sachets of gelatin (equivalent to 6 gelatin sheets)
FOR THE FRUIT CAKE
100 g currants
1 sachet of red cake glaze
2 tbsp sugar
200 ml blackcurrant juice
PREPARATION
Step 1
Preheat the oven to 180°C (350°F) top/bottom heat (160°C fan/convection oven). Line the bottom of a 26 cm springform pan with baking paper. For the batter, beat the eggs, sugar, and salt on high speed for about 4 minutes until frothy. Mix the flour with the baking powder and carefully fold into the batter.
Step 2
Pour the batter into the prepared pan and bake in the lower third of the preheated oven for about 35 minutes. Immediately after baking, remove the cake base from the pan, turn it out onto a piece of baking paper, and let it cool completely.
Step 3
For the filling, wash the berries, pat them dry, pick them from the stalks, and set aside briefly. Cut the cooled sponge cake in half horizontally using a serrated knife. Place the bottom layer on a plate and place a cake ring around it.
Step 4
Combine the quark, sour cream, and sugar. Whip the cream until stiff, gradually adding the instant gelatin (alternatively, soak the leaf gelatin according to the package instructions, squeeze out the excess water, and dissolve it in a saucepan). Fold the whipped cream into the cream and mix in the berries.
