I would have liked to tempt you since yesterday with this cake recipe, but I don't know how it's been done for a while that my time seems to go into the water.
I won't talk too much to you, because (obviously!) I'm on the run :)) but I have to tell you that the dwarfs liked this fluffy cake very much. Obviously for them I excluded the currant sauce, which is between us is absolutely sensational, but if they didn't want it it fell right on my portion of the cake 😀 For them I always have to make simple cakes, those like "take it in your hand and run" because they are always in a time crisis :)))
So, a fluffy cake that you should test, because it is very simple to make.
- 5 eggs
- 270 g flour
- 50 g regular biscuits
- 250 g butter
- 200 g sugar
- 1 teaspoon baking powder
- vanilla essence
- 70 g dark chocolate
- For currant sauce:
- ~ 100 g red currants
- 1 tablespoon sugar
Preparation of cake with biscuits:
The soft butter (left at room temperature) is mixed with the sugar and vanilla essence until it becomes fluffy like a cream. Add the yolks one by one, mixing well after each one.
Then add flour mixed with baking powder and mix. We put the biscuits in the food processor and we mix them until we obtain a fine breadcrumbs, then we incorporate them in the composition.
Separately, beat the egg whites hard with a pinch of salt. We put the mixer aside and with the help of a spatula we incorporate the egg white foam in the composition in 2-3 rounds, mixing gently.
We will chop the chocolate with a knife, in smaller or larger pieces, according to your preference. Incorporate easily, not to remove the air from the composition.
Pour the cake composition in a pan greased with oil and lined with biscuit breadcrumbs.
Level nicely and put the tray in the oven over medium heat for about 50 minutes, until the cake cracks slightly on the surface. We also do the toothpick test. 😉
Leave the cake in the pan to cool, then turn over on a grill and let it cool well.
For the currant sauce , I mixed the currants with sugar and put them to boil over low heat. I boiled for a few minutes, during which time I stirred constantly and crushed the fruits with a spoon, so that the juice came out of them. When it started to thicken, I set it aside, let it cool, then went through the sieve and removed the shells and seeds.
That's about the whole story of the cake, a cake that has kind of disappeared in the meantime.
Good appetite! 😉