Culinary - Recipes

Baking with Elisabeth Moigg and Theo

IN SUMMER WE SEE RED AND TAKE A BITE OF THE SWEET AND SOUR RIBISEL CAKE BY ELISABETH MOIGG

Stop for a moment - imagine a currant cake baking in your oven and the wonderful aroma filling the whole room. Delicious! If your stomach is rumbling now, we have good news for you - because Elisabeth Moigg reveals her favourite ribisel cake recipe to us.

YOU NEED

  • 2 kilogram currant
  • 8 eggs
  • 400 grams sugar
  • 400 grams wheat flour
  • 400 grams butter
  • 1 packet baking powder
  • 1 pinch of cinnamon
  • 1 packet bourbon vanilla sugar
  • 1 organic lemon

OUR TIP
Especially delicious with lightly whipped cream on top.

HOW TO MAKE IT

1.All ingredients should be at room temperature so that they can be mixed better. It is best to take the ingredients out of the refrigerator 2 hours before preparation.
2.Preheat the oven to 160°C (top/bottom heat).
3.Separate the eggs and beat the egg whites until creamy.
4.Cream the egg yolks with the butter, vanilla sugar, cinnamon and lemon zest. Slowly add the sugar while stirring.
5.Mix the flour with the baking powder, sift and fold into the egg yolk mixture.
6.Finally, fold the beaten egg whites into the mixture with a whisk.
7.Cover the baking tray with baking paper, spread the mixture on it and top with the washed currant.
8.Bake the cake for 40-45 minutes, leave to cool, sprinkle with icing sugar and enjoy!