Currant Mousse

For the currant mousse, first wash the currant and remove the stems. Preheat the oven to 180 degrees, cover a baking tray with baking paper and place the baking frame on it (30 x 35 cm).

Weigh out all ingredients, separate the eggs. Cream butter, yolks, powdered sugar, lemon zest. Mix flour with baking powder and stir into the butter mixture, add milk as well.

Spread the dough evenly on the baking tray and cover with currant. Bake in the oven on the 2nd rack from the bottom and until golden, 25 to 30 minutes at 180 degrees.

10 minutes before the baking time is up, beat the egg whites until stiff and add the granulated sugar. When the baking time is up, remove the tray from the oven and remove the baking frame.

Spread the snow on top of the cake, using a spoon to press the surface in a little and pull it up so that foam peaks. Put the tray back into the oven and bake for about 6 to 8 minutes.

When the foam peaks turn light brown, remove the cake from the oven.

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