Dessert of the summer: Red currant cake with creamy filling

Chocolate base, creamy filling with seasonal fruits, and a lightly crispy finish with light dough create a recipe for sweet success. This dessert encapsulates the flavours of summer from orchards and gardens.

This dessert is ideal for almost any occasion: a visit from the mother-in-law, a garden party, a birthday celebration, or simply a craving for something sweet. The perfect afternoon snack is a crispy cake layered with creamy filling and fruit.

Fresh fruits taste best when picked straight from the gardens and orchards in the summer. Natural conditions mean they have the most aroma at that time. I try to take full advantage of this season. I can't imagine a summer cake without the addition of fruits. They beautifully break the sweetness of the cake and filling, adding lightness and freshness.

In this recipe, I use red currants. They are somewhat forgotten in desserts, often overshadowed by raspberries, blueberries, or blackberries. However, they deserve more attention - they are healthy and tasty.

Ingredients:

Cake:

• 3 cups of wheat flour,
• 1 stick of margarine,
• 3/4 cup of sugar,
• 1 sachet of vanilla sugar,
• 1 teaspoon of baking powder,
• 4 egg yolks,
• 1 tablespoon of cocoa powder.

Creamy filling:

• 4 egg whites,
• 1/2 cup of sugar,
• 1 packet of vanilla pudding,
• 1 3/4 cups of sour cream (18%).

Additionally:

• 200 grams of redcurrants.

Preparation:

Step 1. Sift the wheat flour onto the countertop. Add baking powder, regular sugar, and vanilla sugar and mix. Form a mound and pour the egg yolks into the centre.

Step 2. Add margarine or butter and chop it all with a knife. Then form a ball from the dough and divide it into two parts. Sprinkle flour on one of them, and add cocoa powder to the other and knead. Wrap both doughs in cling film and put them in the freezer for half an hour.

Step 3. Beat the egg whites until stiff, gradually adding sugar. To the beaten whites, add sour cream and a packet of vanilla pudding and blend.

Step 4. Line the bottom of the cake pan with parchment paper. Grate the cocoa dough and spread it over the entire surface, creating the base. Pour the creamy filling and add the redcurrants.

Step 5. Grate the light dough on top and place it in an oven preheated to 180°C. Bake for about 60 minutes. After cooling, cut it into pieces. Bon appétit!