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Red Currant Yogurt Cake with Peanuts
- 4 Tbsp. Peanut butter
- 2 ½ cups sugar
- 1 egg
- ½ cup flour
- ½ tsp. Baking powder
- 2 Tbsp. Milk
- 8 oz red currants
- 1 ¼ cups red currant nectar
- ¼ cup corn flour
- 4 sheets gelatine
- 1 tsp. Vanilla flavoring
- Juice of an orange
- 6 ½ oz soft (fresh) cheese
- 12 oz yogurt
- 2 oz peanuts, unsalted, chopped
To decorate:
- Several bunches of red currants
Preheat oven to 350 degrees. For the cake base, cream the peanut butter with 1 cup sugar and the egg until light and fluffy. Mix in the flour, baking powder and milk and work to a pliable dough. Line a springform pan (8” diameter) with parchment, press the dough into the pan and bake for about 20 minutes. Wash the red currants, strip off the stalks and put into a pan with the red currant nectar and ½ cup sugar. Bring to a boil. Thicken with corn flour and leave to cool. Place a cake ring around the cooled cake base and spread the red currants on top of the cake. Soak the gelatine in water. Mix vanilla with the orange juice. Put the juice into a pan with the rest of the sugar and heat. Squeeze out the gelatine and dissolve in the orange juice. Mix together the soft cheese and yogurt and slowly stir the gelatine into the mixture. Spread smoothly on top of the red currants. Chill the cake for about 4 hours. Then carefully remove the cake ring and sprinkle the side of the cake with the chopped peanuts. For the decoration, wash the bunches of red currants, roll in sugar and arrange on the cake.
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Clover Farms Dairy
P.O. Box 14627
Reading, PA 19612-4627
Phone: (610) 921-9111
(800) 323-0123
email: info@cloverfarms.com |
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