Tiramisu Cake with Currants


Rating: 2.17 / 5.00 (6 Votes)


Total time: 45 min

Servings: 16.0 (servings)

Ingredients:
















Instructions:

A cake recipe for all foodies:

Preheat kitchen oven to 180 degrees. Separate eggs. Whip egg whites until stiff. Beat yolks, 4 tbsp water, 160 g sugar and lemon zest until creamy. Mix flour, 75 g corn starch, baking powder, 1 tbsp. cocoa, fold in like snow. Spread into mold (0 26 cm) lined with parchment paper and bake for half an hour. Cool.

Rinse berries, dry. Set aside 150 g, wipe off the rest. Stew briefly with 100 g sugar and 100 ml juice. Stir in rest of cornstarch and juice. Bind fruit with it. Stir yolks, rest of curd, rum, sugar. Whip mascarpone and cream stiffener until stiff, fold in.

Cut sponge cake in half. Enclose the lower sponge with a ring, leaving a 2 mm gap. Form compote on bottom. Brush half cream, fill gap with. Cover with 2nd layer, brush remaining cream. Cool. Decorate with remaining berries and cocoa.

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