Airy currant cake
- 60 g Butter
- 150 ml Milk
- 250 g flour
- 5 Eggs (Gr. M)
- 6 sheet span> white gelatine
- 350 g currants
600g double cream cheese
- 50 g Sugar
- 100 ml span> elderflower syrup
400 g + 250 g whipped cream
- 200 g span> Almond flakes
- 1 tbsp Icing sugar
- baking paper
- For the choux pastry, butterBring to the boil with a pinch of salt, milk and 150 ml of water. Stir in flour with a wooden spoon with a hole and stir until the dough loosens from the bottom of the pot as a lump.
- Put the choux pastry in a bowl. Stir in 1 egg and let the dough cool down a little. Stir in the remaining eggs one at a time.
- Pour the dough into a piping bag with a large perforated nozzle and squirt 1 circle (approx. 18 cm Ø) onto 3 pieces of baking paper (see Fig. 1). Bake one after the other in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see
- manufacturer) for about 25 minutes. Let cool down.
- For the filling, soak the gelatine in cold water. Wash the currants, drain them and remove them from the panicles. Mix the cream cheese with the sugar and syrup. Squeeze out the gelatine and dissolve it carefully.
- First mix with 2–3 tablespoons of cream cheese cream, then with the rest of the cream. Approx. Chill for 20 minutes until the cream begins to gel. Whip 400 g cream until stiff. Fold in with currants.
- Spread half of the cream on a base. Place the next floor on top, press down lightly. Spread the rest of the cream on top. Put the rest of the soil on top. Chill the cake for approx. 2 hours.
- Roast the almonds until golden brown, leave to cool. Whip 250 g cream until stiff. Brush the edge of the cake with it, decorate with flaked almonds. Dust with powdered sugar.
1 piece approx:
- 420 kcal li>
- 10 g protein
- 32 g fat
- 20 g carbohydrates