Red currant cake is a delicious and easy to bake cake for summer. This recipe is for the most common Austrian red currant cake.
- 3 egg yolks
- 150g sugar
- 1 table spoon vanilla sugar (or vanilla extract)
- 100g butter (warm/soft)
- 100ml milk
- 280g flour
- 2 tea spoon baking powder
For the batter first mix the yolks with the sugar until they are smooth. Then put in all the other ingredients and mix thoroughly. Grease a cake pan (about 26cm diameter) and put in the batter. Pre-heat the oven at 180°C, then bake the cake for about 20 minutes.
Let the cake cool for a bit (if it is still hot you can't add the topping).
Meanwhile wash the red currants and remove all stems. Beat the egg whites with a mixer. Put in the pinch of salt and slowly add the sugar while beating. When it is stiff put in the corn starch and shortly mix again. Then put in the red currants in small portions and carefully fold them in with a spoon.
Pre-heat the oven at 220°C. Put the topping on the cake (it doesn't have to be smooth) and bake again for about 5-10 minutes. It is best to stay close to the oven at this stage so you can take out the cake as soon as the egg white is light brown. If you turn your back just for a second at this stage you will get a black cake (this has been tested thoroughly).