Red current season is on full swing here in Austria.I have quite a bit of them this year. Only thing that I really make with them is cakes.This is one of my absolute favorite cakes in Austria. It is so simple to make and so tasty! Here’s the recipe for you , I hope you will like it and try it!
Crumple dough:
- 300 g spelt flour
- 170 g butter
- 170 g sugar
- 1 sachet baking powder (about 5g)
- 4 egg yolks
- 0,5 dl milk
- 2 tablespoons vanilla sugar
- 1 teaspoon lemon juice
Baiser for Ribisel:
- 8 egg whites
- 400 powder sugar
- 500g Red Currants,cleaned
- 1 teaspoon vanilla sugar
The cake
- Clean the red currants and wash them quickly. Set aside to wait.
- In a bowl mix flour and baking powder then add butter,sugar,vanilla sugar,lemon juice and egg yolks. Add milk and stir until dough forms.
- Heat your oven to 180°c,use upper and lower heat together.
- Line 23 cm diameter cake form with baking paper and pour the dough in. Even it up.
- Bake about ten minutes so that is has golden color.Take out from the oven and let it cool down little.
For the baiser
Separate the egg whites from the yolks. Beat the egg whites until they are stiff, mix in the sugar. Fold in the baiser the currants,do this carefully. Spread the ready baiser-currant mixture on the pre-baked cake bottom. Bake the Ribiselkuchen again about 25 minutes at 150 ° C circulation oven till egg whites have taken some colour. Then turn the oven down to 100 ° C and bake another 30 minutes to dry the baiser bit more. Let the cake cool down and serve. The cake is best when served same day. Baiser will go down when it stands.
frommygardenintomykitchen.com 