The red current season is almost over. Sadly. And since I love them, I planted my own berry bush on the balcony this year. I wish I could tell you, that it grew enough berries to bake this cake, but it was just enough for the decoration… And so, a very big thank you to M for the generous berry donation from her garden! And later in the year, this cake is also great with frozen red current berries, btw.<\/p>\n
Amount:<\/em> 1 cake (28 cm\/11 inch) 5 eggs, separated Line the bottom of a round pan (28 cm\/11 inch, preferably with a removable side) with baking paper and grease the sides. Preheat the oven to 355\u00b0 F (180\u00b0 C, upper and lower heat).<\/p>\n Set up 3 bowls. Separate the 5 eggs: The egg whites in one bowl, 1 egg yolk in the second and the remaining 4 egg yolks in the third bowl.<\/p>\n Mix the egg whites until stiff peaks form.<\/p>\n For the crust: In the bowl with 1 egg yolk, add 120 g soft butter, 60 g brown sugar, 1 pack vanilla sugar or 1 tsp vanilla extract and a pinch of salt. Mix the ingredients to a creamy consistency. Now add 150 g flour and fold it into the batter with a spatula until the dough forms even crumbs, almost sand like.<\/p>\n Add the crust-dough into your prepared baking pan. Press it evenly into the bottom, and if you want to, also to the sides.<\/p>\n Now mix the other 4 egg yolks together with 150 g white sugar, 15 g starch, 100 g ground almonds and 200 g Magerquark (see note above). Now gently fold in your stiff egg whites with the spatula. Once incorporated add the 400 g red current berries and carefully fold them in.<\/p>\n Add the filling to the baking pan.<\/p>\n Bake the cake at 355\u00b0 F (180\u00b0 C, upper and lower heat) for 50 minutes. I normally need to cover the cake after about 40 minutes to prevent excessive browning of the top.<\/p>\n Let the cake cool in the baking pan before removing the sides and serving.<\/p>\n Keeps covered up to 3 days.<\/em><\/p>","protected":false},"excerpt":{"rendered":" The red current season is almost over. Sadly. And since I love them, I planted my own berry bush on the balcony this year. I wish I could tell you, that it grew enough berries to bake this cake, but it was just enough for the decoration… And so, a very big thank you to […]<\/p>\n","protected":false},"author":1,"featured_media":1750,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,9],"tags":[125,22,75],"class_list":["post-1745","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-sweet","tag-beeren","tag-cake","tag-schwaebisch"],"_links":{"self":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts\/1745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/comments?post=1745"}],"version-history":[{"count":4,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts\/1745\/revisions"}],"predecessor-version":[{"id":1751,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/posts\/1745\/revisions\/1751"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/media\/1750"}],"wp:attachment":[{"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/media?parent=1745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/categories?post=1745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodistini.de\/en\/wp-json\/wp\/v2\/tags?post=1745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nPrep time:<\/em> 20 minutes prep, 50 minutes baking time<\/p>\n
\n
\n120 g butter
\n60 g brown sugar
\n1 pack vanilla sugar or 1 Tsp vanilla extract
\n1 pinch of salt
\n250 g flour
\n150 g white sugar
\n15 g starch
\n100 g ground almonds
\n200 g Magerquark (a low fat curd cheese, I would suggest replacing it with cream cheese if you cannot find the matching ingredient in your country)
\n400 g red currents (fresh or thawed)<\/p>\n
\n
\n