This is a very typical summer cake usually made from red currants. I am growing the more unusual white currants (http://en.wikipedia.org/wiki/White_currant) with the name Weiße Versailler “White from Versailles” a kind of ancient variety. They have a much milder and sweeter taste and are less acidy.
Thankfully our birds are kind of lazy. They already harvested all currants growing at the upper outside of the currant bush and left the berries at the inner and lower brunches untouched just enough for a cake and a few berries to be eaten raw. But they didn’t leave one single cherry behind - I guess they love cherries the most. We already harvested most of the cherries (made a big bowl of wiskey cherries) but left a lot on top of the tree as snack for the birds.
For the currant pie
|One piece of cake|
for the short cake crust:
- 250 g flour
- 125 g butter
- 80 g sugar
- 1 egg
- 1 pinch baking powder
- 1 pinch salt
Chop cold butter into coarse cubes and quickly knead a crust dough by hand –just rub everything together and form a ball. Let dough ball wrapped in foil rest for 30 min in the fridge. Line a springform (26 cm) with 2/3 of the dough rolled into a thin layer and make an outer rim using the left over 1/3. Pinch the bottom layer with a fork all over: here and there.
- 6 egg whites
- 150 g icing sugar
- 500 g white currants, stripped from their stems (using red currants add 50 g sugar)
- 150 g almond flour (peeled and finely ground almonds)
- 8 lady finger cookies, crushed into fine crumbles (or use a cup of panko flakes or pain de mie mixed with a tablespoon sugar)
Spread cookie crumbles over the short cake layer. Beat the egg whites until stiff peaks form. Add icing sugar in a few small batches and beat the egg whites again until soft glossy peaks form. Add the almond flour and fold in carefully. Set 1/3 of this mixture aside. Fold currants into the other part and spread this into the springform. Spread the left over 1/3 of egg white-almond batter on top of this.
Bake cake in the preheated oven at 200 C for about 40 minutes (after 30 minutes cover with a baking sheet). Let rest in the oven for 10 more minutes. Using red currants the cake spread will turn pink sprinkled with red dots. Using the white currants it will stay nearly white. Just look at some pictures in the net to see the difference.
I used up the egg yolks baking a small pound cake "marble cake", as treat in my office next week for coffee break.