Cake with White Chocolate Cream and Currants

Preheat oven to 200 °C top and bottom heat. Line a springform pan (24 cm Ø) with baking paper.

Separate the eggs. Beat the egg whites with the lemon juice and zest and half of the sugar until stiff peaks form.

Beat the remaining sugar with the egg yolks until creamy.

Mix the flour with the starch and baking powder. Put the beaten egg whites on the egg yolk cream, sift the flour over it and fold it in. Pour the batter into the springform pan, smooth it out and bake for about 35 minutes until golden brown (test with a stick!). Remove and let cool.

Chop the chocolate and put it in a bowl. Heat the whipped cream, pour it over the chocolate and mix everything to a homogeneous cream. Let the chocolate cream cool to room temperature for about 30 minutes.

Mix the soft butter with the powdered sugar until white creamy. Add the chocolate cream by the tablespoonful and continue mixing until you have a creamy chocolate buttercream.

Wash the currant, strip from the panicles and drain.

Cut the sponge cake base in half horizontally once.

Heat the jelly and spread a thin layer on each cake layer. Place the bottom cake layer on a cake plate and spread with half of the butter cream and half of the berries. Place the 2nd cake layer on top, lightly dome with the remaining buttercream and sprinkle with the remaining currants.

Decorate with mint leaves, sprinkle with chocolate shavings and lightly dust with powdered sugar.

Preparation Tip:

The cake can also be prepared with mixed red and black currants.

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