Celebrate the bounties of your garden with this Red Currant Delight, a dessert that perfectly encapsulates the essence of seasonal freshness. Featuring a crunchy cookie base, a vibrant layer of red currant cream, and a luscious vanilla cream topping, this cake is a wonderful homage to the joys of home-grown produce. The red currants, picked at their peak, bring a delightful tartness that contrasts beautifully with the sweet, creamy layers.
Why You’ll Love This: This cake is a true celebration of seasonality, utilizing red currants from the garden to create a dessert that’s not only fresh but also full of flavor. The combination of the buttery cookie crust with the tangy currant cream and the smooth vanilla cream offers a variety of textures and tastes that will tantalize your taste buds. It’s a perfect dessert for those who appreciate the natural sweetness and slight acidity of seasonal berries.
Perfect Occasion: This Red Currant Delight is ideal for summer gatherings, garden parties, or family dinners where you want to showcase the best of what your garden offers. It’s also a great choice for afternoon tea or as a festive treat during berry season. Whether you’re hosting a casual get-together or a more formal event, this cake will surely impress your guests with its freshness and homemade charm.
Decoration Tips:
- Top the cake with freshly whipped cream and a generous scattering of fresh red currants for a visually appealing and delicious finishing touch.
- A mint leaf or two can add a splash of color and a fresh aroma that complements the tartness of the berries.
- If you’re feeling adventurous, drizzle a little red currant coulis over the top for an extra burst of berry flavor.
- For a more elegant presentation, dust a light layer of powdered sugar over the whipped cream before adding the berries.
Ingredients: Base:
- 200g ground cookies
- 100g butter
- 8-10 tbsp milk
Red Currant Cream:
- 200g red currants
- 20 tbsp water
- 3 tbsp sugar
- 1 packet vanilla sugar
- 2 tbsp cornstarch
Vanilla Cream:
- 2 packets vanilla pudding mix
- 500ml milk
- 5 tbsp sugar
- 100g butter (or margarine)
- 100g whipping cream
Decoration:
- 150-200ml whipping cream
- Fresh red currants
Instructions:
- For the cookie base, mix the ground cookies, melted butter, and milk. Press this mixture into the bottom of an 18-20cm diameter mold.
- For the red currant cream, boil water and sugar, add the currants and cornstarch, and cook for 5 minutes. Spread this hot mixture over the cookie base.
- For the vanilla cream, mix the cold milk with sugar and pudding packets. Cook until thick, then cool slightly. Beat in the butter until smooth. Cover with plastic wrap and chill.
- Whip the cream until stiff and fold it into the cooled vanilla cream. Pour this over the red currant layer.
- Decorate the cake with whipped cream and fresh red currants as desired.
Enjoy this delightful Red Currant Delight, a testament to the flavors and colors of the season!
