Description
Whipped cream and whole berries fresh berries :)
Ingredients
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Butter
250 g
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Sugar
200 g
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Vanilla sugar
1 pack
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Yolk egg
4 piece
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Salt
-
Flour
250 g
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Leavening agent
2 tsp
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Egg white
4 piece
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Sugar
50 g
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Vanilla sugar
1 pack
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Cinnamon
1 tsp
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Walnuts
100 g
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Black currants
500 g
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Powdered sugar
125 g
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Cream
500 ml
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Thickener for cream
Cooking
Currants to sort, wash, dry and pour the icing sugar. Beat the butter with the sugar with sequential addition of egg yolks and salt. Add the flour and mix well.
In the form put the parchment paper (so it was easier to get brittle cakes). Divide the dough into 4 pieces: one cake I baked for the crumbs, and just 3 cakes. Whisk to a froth proteins. Mix sugar with cinnamon.
Part of the test put into a form. On top put a layer of whipped egg whites. Sprinkle with cinnamon sugar. Sprinkle with crushed nuts. Bake 15-20 minutes at 170 gr. So all 3 layers.
Whip the cream, pour in the cream and currant gelatin (30 min in the cold to freeze). Ready the cooled cake spread the filling (cream with currants).
Turned a 3-storey cake. The last layer of cake that was baked the crumb tray + nuts.
Garnish with whipped cream and refrigerate for about 3 hours to harden. Here the cake is ready! :)
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