It's not a secret that I LOVE summer and all the joy, and heat, and tastes it brings. After eating all long winter the imported fruits and berries (better than nothing, but still...) we finally get local produce. The homegrown fruits and berries are just so much better, tastier, and simply delicious!
In our backyard we grow Red Currant, gooseberries, and raspberries. Each year we have more and more berries without doing absolutely anything! Amazing, right? So, unable to eat all of the red currant just like that, I decided to start cooking and baking with them. I loved every single dish I made with them and already posted the Streusel Cheesecake with Red Currant and Delicious Summertime Cheesecake with Red Currant. I don't want to say that The Red Currant Mini Cakes are the most delicious treat I made with Red Currants because I loved the other two very much, but it's truly something!!! Layers of amazing hazelnut meringue filled with the most delicate cream and delicious Red Currant berries. The combination is so surprising and bursting with flavors. Every single person who tried them, called them "heavenly" delicious. My family asked me to make them twice in a row and they still longed for more :) My son, who always preferred chocolate desserts, proclaimed these Red Currant Mini Cakes his favorite. So, there, you have to try them!
Makes 13 Mini Cakes
Ingredients
Meringue
8 egg whites
200 g sugar
150 g icing sugar
30 g Corn Starch
100 g ground almonds or hazelnuts
Cream
500 g red currants, washed, dried and removed from the stems
500 ml. 35% Whipping cream
50 g Sugar
30 g Vanilla sugar or 1 tsp. Vanilla extract
Directions
Make the Meringue:
Cut the parchment paper to fit the cooking sheet. Using a glass and a pencil, draw circles on a paper.
Preheat the oven to 270 F.
Beat egg whites until soft peaks form. Add icing sugar sifted with the corn starch, and continue whipping at medium speed while gradually adding the sugar.
Whip until the whites have a nice peak, but not stiff. Gently fold in ground almonds or hazelnuts with a spatula.
Spoon the mixture into the circles on the parchment paper and spread evenly.
Bake for about 40 minutes.
Make the cream:
Whip the cream with sugar and vanilla.
Carefully fold in berries.
Assemble the Mini Cakes
Each mini cake consist of 3 meringue layers, covered with Cream.
The top layer of cream decorated with extra red currants (optional).
Refrigerate the Red Currant Mini Cakes for 2 hours, serve and enjoy this delicate and heavenly dessert!
Ingredients:
- Meringue
- 8 egg whites
- 200 g sugar
- 150 g icing sugar
- 30 g Corn Starch
- 100 g ground almonds or hazelnuts
- Cream
- 500 g red currants, washed, dried and removed from the stems
- 500 ml. 35% Whipping cream
- 50 g Sugar
- 30 g Vanilla sugar or 1 tsp. Vanilla extract
The Cooking Tale
Delicious Red Currant Mini Cakes
These Red Currant Mini Cakes are delicious summer treat. Layers of amazing hazelnut meringue filled with the most delicate cream and delicious Red Currant berries. The combination is so surprising and bursting with flavors, you won't be able to get enough of them!
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Step by step:
Make Meringue:1. Cut the parchment paper to fit the cooking sheet. Using a glass and a pencil, draw circles on a paper.
Preheat the oven to 270 F.
2. Beat egg whites until soft peaks form. Add icing sugar sifted with the corn starch, and continue whipping at medium speed while gradually adding the sugar.
3. Whip until the whites have a nice peak, but not stiff. Gently fold in ground almonds or hazelnuts with a spatula.
4. Spoon the mixture into the circles on the parchment paper and spread evenly.
5. Bake for about 40 minutes
Make the cream:
6. Whip the cream with sugar and vanilla.
7. Carefully fold in berries.
Assemble the Mini Cakes
8. Each mini cake consist of 3 meringue layers, covered with Cream.
The top layer of cream decorated with extra red currants (optional).
9. Refrigerate the Red Currant Mini Cakes for 2 hours, serve and enjoy this delicate and heavenly dessert!
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