We have a huge amount of red currants in our garden this year. The branches are so heavy that they already lean down. For my taste red currants are a little sour to eat raw, maybe if you put them in yogurt or muesli. But red currants are perfect for baking and jam making. I already made some batches of jam, which I will post soon.
This cake has a nice hint of tartness, but is still sweet enough through the topping of caramelized almonds. The batter is made from whipping cream instead of butter which gives a light texture. After the first baking a mascarpone cream and caramelized almonds are added. Be sure to use a deep enough cake pan. I tried to make the cake in a tart form first, but the batter came way to high.
This cake has a nice hint of tartness, but is still sweet enough through the topping of caramelized almonds. The batter is made from whipping cream instead of butter which gives a light texture. After the first baking a mascarpone cream and caramelized almonds are added. Be sure to use a deep enough cake pan. I tried to make the cake in a tart form first, but the batter came way to high.
Red Currant and Almond Cake
Dough:
200 ml whipping cream
100 g sugar
½ tsp. pure vanilla extract
zest from half a lemon
3 eggs
200 g flour
3 tsp. baking powder
5 green cardamom pods
Topping:
250 g fresh red currants
4 Tbsp. corn starch
20 g butter
30 g sliced almonds
75 g sugar
1 egg
125 g mascarpone
Preheat the oven to 200° Celsius (400°F), and line a 26 cm (10 inch) spring-form with parchment paper.
Remove the cardamom seeds from the pods and crush them in a mortar. Clean the red currants, take them off the stalks and let dry.
With a mixer beat together the whipping cream, sugar, vanilla and lemon zest until half stiff. Add the eggs one at a time while beating. Sift the flour and baking powder together and fold in the mixture. Add the crushed cardamom seeds. Fill the dough in your spring-form pan and level it out.
Mix 4/5 of the currants with 2 Tbsp. cornstarch and spread them on the dough. Bake for 35 minutes.
For the topping melt the butter, then mix it with the sliced almonds and 25g of the sugar. Separate the egg and mix the yolk with the remaining sugar, remaining cornstarch and mascarpone until you have a smooth cream. Beat the egg white until stiff peaks form and fold into the cream.
Put the cream on the prebaked cake. Spread the almond mixture and the remaining currants on top and bake for another 20-25 minutes. Let cool completely on a wire rack.
Enjoy and Guten Appetit!
