RECIPE BY Jessica | Chef & Author

A delicious cake with fresh currants and almond flakes!

Amount

tart

Ingredients list

For a 24cm/9in Ø springform pan

Dough

225 g pastry flour (soft / patent)
125 g butter soft
125 g sugar
8 g vanilla sugar
8 g baking powder
2 egg yolk

Egg white mass

2 egg white
30 g sugar
½ tsp cinnamon
100 g almond flakes

Cream

500 g red currants
400 ml liquid cream
8 g vanilla sugar

Topping

powdered sugar to taste

Difficulty: easy

Cost: medium

Calories: 4700kcal

Prep: 30

Cook: 30

Cooling time: 1

Total: 1

vegetarian

Difficulty: easy

Cost: medium

Calories: 4700kcal

Prep: 30

Cook: 30

Cooling time: 1

Total: 1

vegetarian

Directions

Dough

Preheat the oven to 180°C/360°F top/bottom heat.
Crack the eggs, separating the yolks from the whites and reserving both.
Put the butter, sugar, vanilla sugar and egg yolks in the mixing bowl of the stand mixer and beat with the dough hook until fluffy.
Then add flour and baking powder and stir to form a shortcrust pastry that is not too firm and can be shaped.

Egg white mass

Place the egg whites in a tall container and beat with a hand mixer until stiff. Then add the sugar and cinnamon and carefully fold in the almond flakes.

Bake cake bases

Prepare a 24cm/9in Ø springform pan and line with baking paper. Pour in half of the dough mixture and smooth it out. Then brush with half of the previously made egg white mixture and bake in the oven for 10-15 minutes. Then remove from the pan and let cool briefly.
Prepare the second base in the same way and let it cool. However, leave this one in the pan after baking.

Cream

In the meantime, place the liquid cream and vanilla sugar in a tall container and beat with a hand mixer until stiff. Add the washed red currants and gently fold in.

Finishing

Now pour the cream into the springform pan, spread it evenly over the base and smooth it out. Then carefully place the other base on top.
Now put the cake in the refrigerator for an hour to harden.
Sprinkle with powdered sugar to taste before serving.
Buon appetito!

Tip

If you have two springform pans of the same size, you can of course bake the two bases at the same time and save time.

Calories: 4700kcal (235%)Carbohydrates: 435g (145%)Protein: 76g (152%)Fat: 310g (477%)Saturated fatty acids: 164g (820%)Trans fatty acids: 4gCholesterol: 1112mg (371%)