Juicy redcurrant cake

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Juicy redcurrant cake

For the dough: 1 package of croustipéte yeast dough for cake
For the topping: 650g redcurrants
200g dripped cottage cheese
100g sugar
2 tsp cornstarch
3 eggs
1 pinch of salt
½ teaspoon grated, untreated lemon peel
200g creme fraiche
3 tablespoons of bread crumbs
For the crumble: 250g of flour
180g marzipan raw material
100g sugar
225g cold butter

1. Place the croustip dough on a greased baking tray and pull up on the edge. Pierce the bottom of the dough several times.
2. For the topping of redcurrants, brush off the panicles, wash and drain thoroughly.
3. Pass the quark through a sieve and mix with the sugar and the cornstarch. Add eggs, salt, lemon zest and crème fraîche and stir. Put aside.
4. Sprinkle the rusk crumbles evenly over the dough, then spread the quark mixture over it. Sprinkle the currants over the quark and lightly press.
5. For the crumbles, sift the flour into a bowl, mix with the shredded marzipan and the sugar. Add the cold butter in pieces, with the hands form crumble. Spread the crumble on the redcurrants.
6. Bake the cake in preheated oven at 200° C (gas level 3, circulating air 180° C) for about 30 minutes.
Tip: Instead of fresh redcurrants, you can also use frozen goods. Thaw the berries first and drain well in a colander before adding the berries to the curd cheese. If you use the berries frozen, they draw too much water! You can also use a forest mix instead of currants.

Video Board: Homemade Red Currant Mojito.

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