Crunchy cake with redcurrants and raspberries

method for work Crunchy cake with redcurrants and raspberries 

An occasional sweet with plant organic products, currants and raspberries for a cake with a fresh and dissolving surface. 

This cake comprises of three layers, a sweet almond-enhanced glue that mixes radiantly with red organic products, a smooth and liquefying layer with currants and raspberries and a thin layer of mirror-like gel for a delightful complete , yet additionally to bring somewhat more gusto's and freshness to the set. 

I exhibited this sweet in square shape, cooked in a squared square of 20cm and after that cut into little individual squares. It's dependent upon you to do likewise or make a more exemplary cake in a round shape to cut into triangular part ;- ) 

fixings: 

(for a square or hover of 20cm) 

For the mixture: 

• 150g of flour 

• 80g almond powder 

• 125g delicate margarine (half-salt) 

• 1 egg 

For the cream: 

• a pot of sweetened dense drain (397g) 

• 1 egg 

• 150g of raspberries 

• 150g of redcurrants 

For the ice: 

• 50g of raspberries 

• 50g of redcurrants 

• 10cl of water 

• 1 tablespoon caster sugar 

• 1 and a half sheets of gelatin 

Arrangement: 

Of the batter: 

Step 1

Blend the flour and the almond powder, include the spread cut into pieces and after that join it by rubbing with your fingertips in order to get a surface "sand", at that point include the egg, blend and after that frame a ball. Shoot and place in the cooler for 60 minutes. 

Step 2

After this time, preheat the stove to 180 ° C. 

Step 3

Reveal the batter with a moving pin and place it in a 20cm stainless steel square or circle. Complete the process of spreading it with your fingertips in the form so the mixture is all around appropriated in the batter. handles effortlessly and spreading it along these lines there will be no fall!). 

Step 4

Prick the batter with a fork and pre-cook for 15 minutes. 

Cream: 

Step 1

While the batter is cooked, make a natural product juice with the currants and raspberries. For that I spent every one of my organic products in my juicer, it likewise works with an axis, on the off chance that you are not prepared it will be important to blend and to filter the natural products to recoup the juice. 

Step 2

Blend concentrated drain, egg and squeeze. 

Step 3

Once the pre-cooked mixture, pour the cream at that point heat 15 to 20 minutes. Enable the cake to cool totally and place in a cool place for 60 minutes. 

From the mirror jam: 

Step 1

Place the gelatin to mollify in a bowl of chilly water. 

Step 2

Pour the water, sugar and natural product in a little pot and warmth over low warmth until the point when diminished organic product. Pass the arrangement to the strainer to expel the seeds at that point include the gelatine, blend well. 

Step 3

Cool the slurry and pour it on the cake (now chilly), put in a cool place so the jam gels, it takes around 30 minutes. 

Step 4

Evacuate the form and beautify with some red natural products.