Redcurrant slices

Redcurrant slices

Total: 1 hr 40 Min. | Active: 50 Min.
vegetarian
Nutritional value / piece: 359 kcal
, Fat: 23 g
, Carbohydrate: 29 g
, Protein: 6 g

Ingredients

10 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Base

100 g butter, soft
100 g sugar
3 egg yolks
100 g dark chocolate, crumbled
3 egg whites
1 pinch salt
100 g ground almonds
1 tbsp white flour

Topping

500 g red currants
1 tbsp lemon juice
1 tbsp Unigel gelling agent (approx. 15 g, gelling agent made from apple pectin)
75 g sugar
1 dl single cream
2 tbsp crème fraîche
1 tbsp icing sugar
cocoa powder
Purchase ingredients now

How it's done

Base

Combine the butter, sugar and egg yolks in a bowl and mix well. Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate, stir until smooth, then stir into the mixture. Beat the egg whites with the salt until stiff. Mix the almonds and flour, add to the mixture in layers along with the egg whites, carefully fold in using a rubber spatula. Transfer to the prepared tin.

Bake for approx. 20 mins. in the lower half of an oven preheated to 180°C. Allow to cool a little in the tin.

Topping

Bring the redcurrants to the boil and reduce the heat. Add the lemon juice and gelling agent, continue to simmer for approx. 1 min., stirring constantly. Stir in the sugar and simmer for a further 1 min. Spoon the redcurrant mixture over the cake and allow to cool in the tin. Cover and chill for approx. 30 mins. Using the whisk attachment on a hand mixer, whisk the cream, crème fraîche and icing sugar until light and fluffy.

To garnish

Remove the cake from the tin and cut into 10 rectangles. Shortly before serving, spoon the whipped cream on to the redcurrant slices and dust with cocoa powder.

Good to know
Tip: Use a cake tin (approx. 26 cm) instead of a traybake tin. Baking time: approx. 35 mins.

How-tos

Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

Beating egg whites

Beating egg whites

Whipping cream

Whipping cream

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!