Gluten-free currant cake with snow
The perfect combination of sweet and sour taste in a fantastic currant cake.
Ingredients
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- 200 g softened butter
- 4 eggs
- 4 tablespoons powdered sugar
- 300 g Cake mix Liana
- 200 ml lukewarm milk
- 700 g of currants
- 250 g granulated sugar
Next we need
- fat for greasing the mold
- flour to fill the mold
- Beat the softened butter and gradually add the egg yolks and powdered sugar to it.
- Mix the cake mix and milk by hand.
- Spread on a greased and floured baking sheet.
- Bake at 170-180°C for approximately 10 minutes.
- Spread the currants evenly on the pre-baked dough and bake for another 25 minutes at 170-180°C.
- Beat stiff snow from the whites, to which we gradually add granulated sugar.
- Spread the snow on the baked cake and bake at 130°C until the snow is slightly browned.
- Let it cool completely.
A good tip:
If the currants are too sour, we can sprinkle them with powdered sugar.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 200 g softened butter
- 4 eggs
- 4 tablespoons powdered sugar
- 300 g Cake mix Liana
- 200 ml lukewarm milk
- 700 g of currants
- 250 g granulated sugar
Next we need
- fat for greasing the mold
- flour to fill the mold
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