CAKE WITH ALMOND AND CURRANT

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 CAKE WITH ALMOND AND CURRANT

The almond and currant cake is a smooth and delicate treat that tastes of nostalgia, of true handcrafted grandmother's delicacies. 5/5 

Presentation Time: 60 minutes

The almond and currant cake is a soft and delicate delicacy that is simple to create using high-quality ingredients.

It is ideal for breakfast, but it may also be served as a snack at school or as a tasty mid-day snack.

The chopped almonds and milk make the dough soft and moist; once the cake is cooked, a layer of somewhat sour currant jam is applied, which wonderfully balances the scent of dried fruit.

It is a dessert that tastes like the best parts of life.

It is a cake that tastes like the good old days, grandmother's sweets, handmade desserts: as a result, it will satisfy the tastes of all our visitors.

Let's make the almond and currant cake together: read through all of our instructions.

Cake pan (20 cm) ingredients

  • egg 3 eggs
  • sugar 150 g of granulated sugar
  • 00 flour 185 g of 00 flour
  • butter 85 g of butter
  • almonds 50 g of peeled almonds
  • milk 5 tablespoons of whole milk
  • yeast 8 g of baking powder
  • jam 200 g of currant jam
  • almonds to taste whole almonds
  • q.s. currant to taste currant


    • Preparation


    HOW TO MAKE THE CURRANT AND ALMOND CAKE

    Let's start by whipping the butter with electric whips. This process will be easier if we use room temperature butter, so take it out of the refrigerator for the time it takes to soften, around half an hour before beginning the cake preparation.


    We separate the reds from the whites by breaking the eggs. While continuing to whisk, add the egg yolks and sugar to the butter. We whisk this combination for at least 15 minutes to create a smooth and uniform slurry that is frothy and free of lumps.


    Separately, beat the egg whites in another dish, constantly aided by the electric whisk, until we have a very stiff snow.

    To the butter cream, add the sifted flour and yeast, chopped almonds, and beaten egg whites, and mix with very gentle circular motions, integrating air.


    Pour the ingredients into a 20 cm diameter pan that has been floured, oiled, or lined with baking paper, and bake at 180° for 35-40 minutes.

    Allow the cake to cool before sprinkling it with currant jam and decorating it with currant berries and a few whole almonds.

    You can check also : Black Forest Cake


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