Could not return to the topic of red currant! In one of the German magazines stumbled upon a delicious cake with juicy currants and crannies and coconut-protein cloud of meringue, about this delicate and unforgettable cakes! Just yesterday, Tonya (Lianda) posted a recipe for a similar pie, but as there are differences, I invite you to enjoy another delicious option with such a wonderful and useful berry - red currant!
|Cooking time 120 minutes||Number of servings 12|
Red currants wash, dry, put a couple of sprigs for decoration.
The berries are gently removed from the stems with a fork. It is, incidentally, a practical method!
Soft butter, vanilla sugar and 100 g of sugar beat with a mixer until creamy.
Add to the oil mixture (one by one) 2 eggs, constantly whisking.
Flour mixed with baking powder and starch and sifting, add to the batter.
The dough was spotting. Flour no more to add!
Detachable baking dish, 26 cm in diameter, grease with butter and sprinkle with flour.
The dough is neatly spread over the entire surface. So.
On the surface of the dough evenly distribute the berries.
Pre-heat the oven to 175°. Future put the pie on the middle level of the oven. Bake for 15 minutes.
2 protein whisk, gradually adding 100 g of sugar. Whisk until complete dissolution of sugar grains.
Beaten egg whites with a spatula mix with 100 g of coconut flakes.
Take out the pie from the oven and carefully distribute the coconut-the protein mass around the top of the currants.
Send the cake back into the oven at the same temperature, but at a lower level of the oven. Continue to bake 35-40 minutes.
After some time take out the cake immediately and carefully freed from the split ring. Allow to cool.
After the pie has cooled, remove it from the mold.
Decorate with sprigs of currants, sprinkling all this splendor powdered sugar!