This is Heavenly cake by Broccoli. After only a bite, you will see that the cake justifies it’s name. I won’t talk much, just really really hope you will make it.
Heavenly Red Currant Cake
Meringues
8 egg whites
200 g sugar
150 g powdered sugar
30 g corn starch
100 g ground almonds
Beat egg whites stiff with a mixer, adding sugar gradually. Sift over powdered sugar and corn starch, add almonds and fold carefully with a whisk. Divide the mass into three equal parts. Bake 3 layers in a 26 cm diameter spring form pan in a preheated oven on 130°C (270°F) for 35-45 minutes. For the third layer, pipe the mass with a pastry bag in a form of individual meringues close to each other (this is optional to make the cake look prettier, if you don’t want to bother, bake it as a flat plain circle like the other two).
Cream
500 g red currants
500 ml heavy cream
50 g sugar
3 bags Vanillin sugar *
3 bags Kremfix (whipping cream stabilizer) **
Beat heavy cream with sugar, Vanillin sugar and stabilizer. Carefuly stir in red currants.
To assemble: Take one layer of meringue, spread a half of cream over, repeat with another meringue and the rest of the cream and place the third layer on top. Place in the fridge for at least 2 hours. Before serving, dust the top meringue generously with powdered sugar and decorate with more red currants. Enjoy and don’t overeat ;)
* You can make your own vanillin sugar by placing one split vanilla bean into a jar of sugar. One bag weights 10 g, so for this recipe you’ll need 30 g. For the quick fix you can add a few drops of pure vanilla extract into 30 g of sugar.
** For this, I highly recommend Dr. Oetker. Not sure, but I think this can be omitted in the recipe, guess the cream will only be a bit softer.
24 Comments
I love currants. Last year I made cupcakes, this year I might make this cake.
That cake does look heavenly!!
this looks fantastic! I m drooling piry I don t find red berries here
It looks delicious! Perfect for the summertime…Cheers,Rosa
Heavenly is the right word here! Looks so delightful!
Ovo je zbilja Heavenly. Inače crveni ribiz obožavam u kolačima, savršeno mi odgovara njihova kiselkasta aroma sa slatkim vrhnjem!
Zaista Bozanstveno!
pyszne!!! śliczne!!! mniam:-)
I looks gorgeous!
Oh my you are so right!! looks heavenly!
WOw…it sure looks heavenly.
I do not use red currants nearly often enough. This looks like an amazing way to enjoy them! Nice photos!
predivno si ga napravila, u okus ne sumnjam, a izgleda preneodoljivo:))))
Looks like heaven ^^ … have a great weekend :-) XOXO
What a heavenly cake!
Predivno! Jesu to domace ribizle?
@mamajac – Jesu Ove godine smo posadili i jednu borovnicu. Nadam se da cu sledece godine objaviti varijantu ove torte sa borovnicom, mislim da ce jako lepo ici.
It does indeed look heavenly! Perfect for a summer party
Incredible! Need to stop reading and go eat something…
Ovo je naprosto nevjerovatno marija, kada god pregledam foodgawker, pa i stare stranice tvoju sliku bavezno primjetim i pomislim "da li je palachinka?"Od toliko predivnih blogova, predivnih fotki uvijek, zaista uvijek opazim tvoju (i anice&canella)
This is a great idea! Looks heavenly indeed!
this was awesome! we used to make a similar cake with oranges instead of red currents, but red currents look so much better.i tried this yesterday, it was delicious.
@Jule, glad you liked it. And thanks for trying out the recipe!Marija
…It sounds really heavenly!! I love currants!
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