Currant Mousse Cake




Rating: 3.30 / 5.00 (27 Votes)


Total time: 1 hour

Servings: 8.0 (servings)

Ingredients:




For the short pastry:







For the filling:











Instructions:

For the currant mousse cake, knead the shortcrust pastry from the ingredients listed, roll out immediately with a pastry roller and place in a buttered, floured mold (24cm diameter).

Place in the refrigerator for at least 1 hour. Beat 70 g sugar, yolks and egg until foamy, then mix in soft butter. Add vanilla sugar, rice drink, custard and almonds and mix well.

This mixture is quite liquid, it will not set until baked. Spread the currant on the short pastry, carefully pour the filling on top and bake at 180 °C for about 40 minutes.

Afterwards, check whether the filling is still very soft and bake for a few minutes more. In the meantime, beat egg whites and 30 g sugar to a firm snow and spread on the cake.

Bake for another 10 minutes at 160 °C – please check, every oven bakes differently!

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