Biscuit cakes with blackcurrant

Biscuit cakes with blackcurrant

The simple gentle biscuit is well combined with blackcurrant. The taste turns out sweet, but with light sourness.

It is required to you

  • - baking cups;
  • - mixer;
  • - egg of 3 pieces;
  • - sugar 0.5 glasses;
  • - flour 0.5 glasses;
  • - cocoa 1 tablespoon;
  • - desi;
  • - blackcurrant of 100 g;
  • - mint;
  • - coconut flakes.


1. Take eggs and separate the whites from the yolks. Make it very accurately that drops of yolks didn't get to proteins. Beat whites in magnificent foam at an average speed of the mixer. Increase speed and, without stopping beating, a thin stream pour a part of sugar. Shake up to dense foam.

2. Pound yolks with the remained sugar until they increase in volume and won't turn white a little. To yolks add the third part of protein whips and mix.

3. Then add to yolk weight add a sifted flour. Further add the remained protein whips and accurately mix.

4. Divide the received dough into 2 parts. Add some cocoa to one half and mix. Wash up currant and dry, leave a few berries for ornament.

5. Grease baking cups with a desi and sprinkle with flour. A spoon spread the made dough, alternating light and dough to cocoa. Put 3-4 berries of currant in each cake.

6. Bake cakes within 20 minutes at a temperature of 180 degrees. Cool ready cakes, decorate with currant berries, crumpled and coconut flakes.

Author: «MirrorInfo» Dream Team