Best cake ever. No other words needed.
I consider myself to be a quite demanding and not easily satisfied person, particularly when it comes to food 😂 This cake has no flaws – sweet but with sour undertones caused by the currant filling*, crispy but soft, not too heavy and EASY to make. I could eat the entire cake at once, it’s very tempting when I take it out from the oven. You can serve it with whipped cream and a vanilla ice cream or have a piece with a cup of tea.
*My mum and I have recently decided that we’ll try to introduce to our mainly seasonal food. I know it may seem as a nonsense but it started to work for us. A post about seasonal food – my experience, observations and opinion soon!
- 200 g butter
- 4 larger eggs
- 3 cups flour
- 3/4 cup powdered sugar + 1 tbsp
- 1 tsp baking powder
- 200g currant jam (you could use any jam you like, but currant jam is a really good choice)
- Separate egg yolks and egg whites.
- Put flour to a large bowl, add 1 table spoon of powdered sugar, baking powder and butter. “Cut the dough with knife” and then knead the dough.
- Divide the dough to 3 pieces, one of them should be bigger (it will be the base). Refrigate for cca. 30 min.
- Beat the egg whites with the rest of sugar (I sometimes use less than ¾ cup).
- Butter the baking pan (I use a round one but a square pan is also good). Grate the 3 dough balls.
- Place the grated dough for the biggest ball at the bottom. Then spread a currant jam (200g) over it and cover it with grated dough. On the third layer place the beated egg whites and cover again with grated dough. In the end you should have 5 layers: dough, jam, dough, egg whites, dough. Looks complicated but you simply need to watch what you do, the cake isn’t high and doesn’t collapse after baking.
- Preheat the oven to 180°C and bake the cake for cca. 45 min.