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! |