Description
What could be more delicious air, fragrant cake, sweet butter cream and tart currant? Only all this together!!! And if you add a little dessert wine...
Ingredients
-
Chicken egg
3 piece
-
Brown sugar
1 cup
-
Flour
1 cup
-
Leavening agent
1 tsp
-
Vanilla sugar
1 pack
-
Cream
350 ml
-
Powdered sugar
0.5 cup
-
Thickener for cream
1 pack
-
Black currants
150 g
-
Dessert wine
150 ml
-
Sugar
3 Tbsp
Cooking
Egg whisk with sugar and a pinch of salt.
To increase in volume twice.
Add flour.
Baking powder (can be substituted with slaked soda (0.5 teaspoon of baking soda to extinguish vinegar) and vanilla sugar.
Preheat the oven to 170 degrees, dough pour in greased with butter form.
Bake for about 30 minutes.
To "dry sticks".
For the cream whisk the cream.
Add thickener...
... and powdered sugar. Whisk it all together.
The finished biscuit. Cut it into two parts.
Dipping in black currants (I had frozen) add red dessert wine.
Rubs currants.
Add the sugar.
Cook until boiling, stirring constantly.
Impregnate the sponge cake cooled syrup (without berries).
Missed a few steps *DONT_KNOW* Distracting! Soaked the cake spread half of the cream. Cover with the second part of the biscuit. I had baked in the shape with a rounded bottom, and turned a small hole (he seems to be a duplex). So I center infused syrup, sides smeared the cream liberally, centre a bit (thin layer) and put in the center of the berries.
And the remaining syrup poured side. Delicate, not cloying, fragrant cake is ready! We he managed almost to stand, a couple of slices were eaten by us immediately. If you give a little soak, I think it will be better. Tomorrow I will try impregnated. BON APPETIT!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.