Red Current Sponge Cake Slice

Name: Red Current Sponge Cake Slice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: German
Ingredients: 500 g Red currents; 15.1 g saftbinder; 120 g Sugar; 16.2 g Corn starch; 240 g Eggs; 200 g Butter; 200 g Sugar; 8.0 g Vanilla sugar; 200 g Flour; 7.3 g Baking powder; 0.68 g Salt; 8.0 g Powdered sugar

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You'll love this juicy redcurrant slice. A fluffy pastry topped with fresh redcurrants and flaked almonds - the perfect combination for the cake buffet.

Category: Cake

Source: www.einfachbacken.de

Equipment

	Mixing bowl
	Baking tray

Ingredients

	Red currents
	Juice thickener
	Sugar
	Corn starch
	Eggs
	Butter
	Sugar
	Vanilla sugar
	Flour
	Baking powder
	Salt
	Powdered sugar

Instructions

Line a baking tray with baking paper. Remove the stems from the fresh currants and mix with the juice binder. Separate the eggs, set the yolks aside. Mix 120 g sugar with the cornflour, whisk the egg whites until stiff and add the sugar until needed. Preheat the oven to 180°C (fan oven: 160°C).

Cream the butter with the remaining sugar and vanilla sugar and gradually add the egg yolks. Mix the flour with the baking powder and salt and sift into the batter in 3 portions. Fold the beaten egg whites into the batter and spread the batter thinly on the baking tray using a palette knife.

Spread a third of the berries over the dough and bake for 15 minutes. Spread the remaining ⅔ of the berries over the cake and sprinkle with flaked almonds and bake for a further 15 mins. Leave the cake to cool and sprinkle with powdered sugar.