Currant cake with currant cream
Author:
Cooking Together
Servings: 8
Cooking time: 1 h
Delicate cottage cheese cake with black currant cream.
Ingredients
| cottage cheese (5%) 400 g |
| egg white 4 pcs |
| rice flour 90 g |
| sugar 80 g |
| vanilla a pinch |
| salt a pinch |
| CREME: |
| milk (skimmed) 200 ml |
| currants 150 g |
| zest of 1 lemon |
| cornstarch 30 g |
| sugar 50 g |
Instructions
Step 1
Combine cottage cheese mixture, proteins, rice flour, salt, sugar and vanillin. Mix well! Transfer the mixture into a parchment-lined mold and bake at 160 degrees for 45 minutes. Afterwards, allow the shortcake to cool completely.
Step 2
Prepare the cream. Beat the currants in a blender, transfer to a saucepan, add milk, starch, sugar and lemon zest. Cook, stirring constantly, until the cream thickens. Then let it cool and spread it on the curd cake.
Step 3
Place in the refrigerator for 15 minutes. If desired, serve with fresh berries. Bon appetit!
