Currant Cake with Rosemary




Rating: 3.76 / 5.00 (87 Votes)


Total time: 1 hour

Servings: 16.0 (servings)

For the short pastry:







For the filling:







Instructions:

For the currant cake with rosemary, first knead all ingredients for the shortcrust pastry. Form into a ball, wrap with plastic wrap and let rest in the refrigerator for 30-60 minutes.

In the meantime, wash the currant and remove from the stems. Grate the rosemary and chop finely. Beat the egg whites with the sugar until foamy. Fold in the starch, rosemary and currant.

Preheat the oven to 180 °C top/bottom heat.

Line a springform pan with baking paper and grease the edges. Roll out the shortcrust pastry thinly and line the springform pan with it. Fill in the egg white-currant mixture.

Bake the currant cake with rosemary for about 45 minutes.

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