baked goods
Blackcurrant ‘Datschi’
Blackcurrant ‘Datschi’
A “berry” good treat awaits you with this juicy tray bake with its sweet and sour ‘ribiseln.’ This is what black currants are called in South Tyrol.
Martina Fieg
Farmer from Buschenschank Rauthof
Rauthof, Merano
Ingredients
A baking tray approx. 40x50cm
45 MIN.
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400 gflour
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100 gsugar
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150 gbutter
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3egg yolks
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3egg whites
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1 Sachetvanilla sugar
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1 Sachetbaking powder
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2 dspnrum
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400 gblackcurrants
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jam
Instructions - Blackcurrant ‘Datschi’
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1.
StepBeat the room temperature butter with the sugars until pale and creamy. Slowly beat in the egg yolks. -
2.
StepSieve the flour and baking powder and gradually incorporate into the butter mixture. Add the rum and stir until the mixture is crumbly.
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3.
StepSpread the mixture over the baking tray (approx. 40x50cm) and press it down evenly.
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4.
StepThen spread a thin layer of jam over the dough base.
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5.
StepNow scatter the berries evenly over the dough. If you like, you can sprinkle the berries with a little sugar.
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6.
StepBake the cake on a medium heat for about 15-20 minutes.
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7.
StepIn the meantime, beat the egg whites with 2 tablespoons of sugar until they form stiff peaks.
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8.
StepTake the cake out of the oven and spread the meringue mix evenly over the fruit.
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9.
StepReturn the cake to the oven for about 10 minutes until the meringue is golden brown.
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10.
StepThe cake can be made with almost any kind of seasonal fruit from the garden.
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Happy cooking
