Ingredients
Protein mass:
4 egg whites
150g sugar
1 pinch of salt
100 g almond flakes
Batter:
100g butter
4 egg yolks
60g sugar
1 tbsp vanilla sugar
125g flour
1 teaspoon Baking powder
40g milk
Currant filling:
500 g currants
1 pack of cake icing, red
30g sugar
Aside from that:
500 g cream
2 packs of cream stiffener
1 tbsp vanilla sugar
PressPress
that’s how it works
Add 250 g water, cake icing and sugar. Mix 3 seconds/speed 4. Swipe down. Cook 4 minutes/100 degrees/speed 1.
Mix the currants and cake icing and chill.
Line 2 springform pans with baking paper (if you only have one, you can prepare one at a time)
Preheat the oven to 180 degrees O/U
Insert the mixing attachment into the mixing bowl. Separate the eggs and place the egg whites with a pinch of salt in the fat-free mixing bowl. Beat for 2-4 mins/speed 3.5 until stiff peaks form.
When the snow is solid, quickly pour in the sugar and fold it in quickly and quickly. (max. 10 seconds)
Remove the mixing attachment and pour the egg white mixture.
Add the butter to the mixing bowl, beat for 20 seconds/speed 3.5, add the egg yolks and sugar and continue beating for 2 minutes/speed 3.5.
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