White cake with currant cream

Ingredients for White cake with currant cream

Instructions for White cake with currant cream

To prepare the White cake with currant cream recipe, please follow these instructions:

DEJ: Whip egg whites stiff in a bowl.
Melt the margerin in a saucepan.
Whip the melted margerine with the sugar in another bowl.
Sift flour and baking soda into the dough.
Turn the egg whites around the dough.
Butter a spring mold with margarine and pour the dough into it.
Bake the cake at 175 degrees (ordinary oven) for 45 minutes.

FLOW: When the cake has cooled off, divide it into two with a pestle.
Rinse the raspberries and mix them with the sugar.
Give the berries a quick boil in a saucepan.
Put the juice from the berries and style them in the refrigerator to quickly cool off.
Whip the cream stiff.
Turn the berries and vanilla sugar into the cream.
Distribute the cream on the bottom cake half and place the top cake half up.