Red currants: A hidden gem for vitamin-rich summer desserts

Currants are delicious fruits, although they may seem too tart for some. However, in this dessert, the currants are embedded in sweet custard foam, balancing their flavour.

Red currants are one of the most valuable seasonal fruits. Although still underappreciated, they have enormous flavour and health potential. They are full of vitamins, minerals (such as iron, potassium, and magnesium), and antioxidants. They are among the richest fruits in vitamin C. Furthermore, the fibre in currants has a positive effect on the digestive system, supports intestinal function, and helps maintain proper cholesterol levels in the blood. Therefore, currants can be helpful in heart disease prevention.

The best way to eat currants is raw. In this form, you can also add them to oatmeals or smoothies. If you have more, you can prepare jams, juices, and liqueurs with them. And the cake? It requires a bit of work, but be prepared for a lot of compliments and requests for seconds.

Ingredients:

For the crumbly base:

• 2 1/2 cups of all-purpose flour,
• 6 egg yolks,
• 3 tablespoons of sugar,
• 200 grams of butter.

Custard Foam:

• 6 egg whites,
• A pinch of salt,
• 1 cup of sugar,
• 2 packets of sugar-free vanilla pudding mix,
• 125 millilitres of oil,
• 1 cup of red currants.

Instructions:

1. Mix butter and flour into crumbs. Add egg yolks and sugar, knead the dough. Do this as quickly as possible.
2. Cut off 1/3 of the dough, wrap it in plastic wrap, and put it in the freezer. Wrap the rest of the dough in plastic wrap and put it in the fridge for 30 minutes.
3. Wash, dry, and remove the currants from their stems.
4. Prepare the custard foam: beat the egg whites with a pinch of salt, gradually add sugar and pudding powder.
5. Slowly pour the oil into the beaten egg whites and mix.
6. Roll out the dough and transfer it to a baking pan lined with parchment paper.
7. Pour the custard foam over it and sprinkle with currants.
8. Grate the portion of dough from the freezer over the top.
9. Bake the cake at 175°C for about 45 minutes;