Description
Baking is moderately sweet, with a pleasant acidity. Acidity which harmonises perfectly with the sweetness of the dough! In addition, the berries give the cake a bright and appetizing appearance! It is better to use fresh currants, but frozen.
Ingredients
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Black currants
300 g
-
Sugar
130 g
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Butter
100 g
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Flour
300 g
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Leavening agent
2.5 tsp
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Chicken egg
2 piece
-
Powdered sugar
80 g
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Milk
200 ml
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Egg white
2 piece
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Corn starch
1 tsp
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Ginger
Cooking
Heat the oven to 180° C. rinse the Berries and dry on a paper towel, then mix with 50 g sugar.
Whisk eggs with powdered sugar,
milk
And melted and cooled butter.
Sift the flour and baking powder over the egg mixture and stir.
Then whisk the mass, so to avoid lumps.
Spoon the batter into the mold and sprinkle top with 1 tsp of starch.
Then put candied currants and send bake in the oven for 30 minutes. The willingness of cake check wooden stick sharp.
In the meantime, whip the egg whites with a pinch of salt until stable peaks. Gradually add the sugar and ginger.
With a spoon or kornetika, spread the cream on the cooled cake. Return the cake together with the cream in the oven for another 10 minutes, until the cream begins to slightly brown. The temperature increase up to 220 gr.
Cool completely and decorate cupcake currants.
Bon appetit!
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