"Redcurrants are very sour and not everyone loves them! Some find them far too sour to eat. But they have lots of vitamin C, iron and potassium.
I love sour fruits! We have a saying in Switzerland, “sour makes happy”, so I keep to that."
Redcurrant Cake
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- Recipe Card
Cook time 1hr
Serves or Makes: 10
Recipe Card
ingredients
- 1 ready made Shortcrust Pastry for 22 cm Diameter dish, 5 cm deep
- 500 g fresh Redcurrant
- 250 g Curd/Quark
- 100 g Sour Cream
- 3 Egg yolks
- 3 Egg whites
- 1 Pinch of Salt
- 200 g Sugar
- 100 g Almond Slivers
Method
Step 1
Put the short crust pastry into the cake dish and pull it up on the sides. Cut off overhanging pastry; I do it by folding it over the side of the dish and then run the flat blade of a knife over the dish. Pinch the bottom of the pastry with a fork several times.
Step 2
Spread the almond slivers over the bottom.
Step 3
Beat the egg-whites together with the salt until stiff.
Step 4
Mix the curd with the sour cream, add the sugar and mix well. Add the egg-yolks and mix. Now carefully fold in the egg-whites and redcurrants.
Step 5
Pour the filling into the cake dish and bake in the oven at 160 C for approx. 60 minutes.
Step 6
Let the cake cool down completely before serving.