Red currants shine: The ultimate custard foam cake recipe

These fruits are often overlooked in baking, which is a shame. They are full of vitamins and taste truly exquisite. Of course, I am talking about red currants, which are a delight for the palate when immersed in custard foam and sprinkled with crumble.

Currants are delicious fruits, although they may seem too tart for some. However, in this dessert, the currants are embedded in sweet custard foam, balancing their flavor.

Red currants are one of the most valuable seasonal fruits. Although still underappreciated, they have enormous flavor and health potential. They contain vitamins, minerals (such as iron, potassium, and magnesium), and antioxidants. They are among the richest fruits in vitamin C. Furthermore, the fiber in currants positively affects the digestive system, supports intestinal function, and helps maintain proper cholesterol levels in the blood. Therefore, currants can be helpful in heart disease prevention.

The best way to eat currants is raw. You can also add them to oatmeal or smoothies using this form. If you have more, you can prepare jams, juices, and liqueurs with them. And the cake? It requires a bit of work but be prepared for a lot of compliments and requests for seconds.

Ingredients:

For the crumbly base:

              
• 2.5 cups of all-purpose flour,
• 6 egg yolks,
• 3 tablespoons of sugar,
• 7 ounces of butter.

Custard Foam:

                      
• 6 egg whites,
• A pinch of salt,
• 1 cup of sugar,
• 2 packets of sugar-free vanilla pudding mix,
• 1/2 cup of oil,
• 1 cup of red currants.

Instructions:

                                  
1. Mix butter and flour into crumbs. Add egg yolks and sugar, and knead the dough. Do this as quickly as possible.
2. Cut off 1/3 of the dough, wrap it in plastic wrap, and put it in the freezer. Wrap the rest of the dough in plastic wrap and put it in the fridge for 30 minutes.
3. Wash, dry, and remove the currants from their stems.
4. Prepare the custard foam: beat the egg whites with a pinch of salt, and gradually add sugar and pudding powder.
5. Slowly pour the oil into the beaten egg whites and mix.
6. Roll out the dough and transfer it to a baking pan lined with parchment paper.
7. Pour the custard foam over it and sprinkle with currants.
8. Grate the portion of dough from the freezer over the top.
9. Bake the cake at 350°F for about 45 minutes.