Ingredients for 12 portions:
On the cake:
4 eggs, 6 heaped spoons of sugar,
po 5 heaped tablespoons of wheat and potato flour,
1 a bag of vanilla sugar,
2 teaspoons of baking powder,
fat to form
For cream and decoration:
40 a dag of red currants,
2 i 1/2 container (50 day) heavy cream,
3/4 glasses of eggnog,
4 spoons of sugar,
6 teaspoons of gelatin, mint leaves
Preparation method:
Smash eggs, separate the yolks. Beat the egg whites until stiff with 4 tablespoons of water. Whipping constantly, slowly add sugar and vanilla sugar; finally add the yolks.
Combine wheat flour with potato and baking powder, sift to mass, mix lightly. Grease the bottom of the springform pan (in diameter 24 cm). Pour the dough into the mold and smooth the top. Bake 40 minutes at 175 ° C. Put the finished dough on 10 minutes, and then carefully remove from the mold. Set aside, let it cool down. Prepare the cream: Wash currants and drain, tear the fruit off the twigs (Put a few whole twigs aside). Hollow the sponge cake, leaving the edge wide 2 cm (8 put away a dag of crumbs). Dissolve 2/3 gelatin, mix with eggnog. Whip half the cream with 2 spoons of sugar, mix with eggnog. Add 25 a dag of currants and cake crumbs. Fill the sponge cake with the mass and smooth the top. Whip the rest of the cream stiff with the remaining sugar. Stir in the rest of the gelatin and currants. Spread the prepared cream on the cake, put in the fridge for an hour. Garnish with currant sprigs and mint leaves.
Preparation time: 1 i 1/2 hours (no waiting time),
1 portion = 370 kcal
