We have a bumper crop of redcurrants on our two bushes this year. This recipe uses ¾ lb of fruit and is perfect for freezing.
Redcurrant Layer Cake, 1000
For the cake:
4 oz butter, softened
4 oz caster sugar
2 eggs, beaten
4 oz self-raising flour
For the filling:
½ pt milk
1 vanilla pod
1 egg + 1 egg yolk
2 oz caster sugar
1 oz flour
lb redcurrants, crushed
¼ pt double cream, whipped
4 oz redcurrants
Grease two 7 inch sandwich tins and line with baking parchment.
Put the butter and sugar in a bowl, beat together until light and fluffy, then beat in the eggs a little at a time. Fold in the flour until
evenly blended, then divide the mixture equally between the prepared tins.
Bake in a preheated oven, 190oC/Gas Mark 5, for 20-25 minutes, turn out onto a wire rack and remove the paper linings. Leave
To make the filling: Put the milk and vanilla pod into a pan, bring to the boil, then turn off the heat. Put the egg, egg yolk and sugar in a bowl and beat together until well mixed. Beat in the flour,
then strain in the milk. Return to the rinsed-out pan, bring to the boil and simmer for 2 minutes until thick, stirring constantly. Remove from the heat and leave to cool.
Cut the 2 sponge cakes in half, then sandwich
them all together with the crushed redcurrants and filling, dividing them equally between the layers.
To freeze: Open freeze until firm, then pack in a rigid container and return to the freezer.
To thaw and serve: Place on a serving dish and thaw at room temperature for approx. 4 hours. Spread the top of the cake with the whipped cream and scatter over the redcurrants before serving.