Currant and lemon tart cake recipe all cake recipe

Black currants rich in vitamin C are combined with a light and airy sponge cake and tart lemon cream. Add a little marzipan – a treat!

INGREDIENTS FOR 12 PIECES OF BISKUIT 4 eggs, 170 g sugar 60 g flour 80 g potato flour ½ tbsp baking powder FILLING 1 500 g black currant, fresh or frozen 170 g sugar FILLING 2 1 untreated lemon 2 eggs, 60 g sugar 50 g butter 250 g curd ALSO butter and breadcrumbs for the mold 200 g cream 50 g colored marzipan about 25 black currants

No 1 Currant and lemon cake HOW TO DO Preheat the oven to 175 ° C. Grease a springform pan (24 cm Ø) and sprinkle with breadcrumbs. Beat the eggs with the sugar until light and frothy.

Currant and lemon tart cake recipe all cake recipe

No 2 Mix flour with potato flour and baking powder, 2. Z then pull the whole thing under the egg cream. Pour the mass into the mold; bake for about 40 minutes.

No 3 Take the sponge cake out of the oven. Let cool in 3 of the mold for 5 minutes, then tumble onto a rack to cool.

No 4 For filling 1, simmer the currants with the sugar in a saucepan for about 15 minutes, then let them cool.

No 5 For filling, grate 2 lemon peels, squeeze out the juice. Mix the lemon juice, eggs, sugar and butter in a saucepan. Simmer over medium heat while stirring until the mixture thickens. Allow to cool, then stir in the lemon zest and quark.

No 6 Cut the biscuit horizontally twice. O Place the cake bases with the fillings in between. Whip the cream until stiff and spread it all over the cake.

No 7 Form the “stalk” from the marzipan. Place on the cake and garnish with currants.

EXTRA TIP If you garnish the cake in advance, you must carefully pat the berries for the garnish so that they do not discolour the cream.


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