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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Trubelichueche (Johannisbeer) Recipe

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This recipe for Trubelichueche (Johannisbeer) is from The Lehmann Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
210 g flour
140g butter, softened
4 Tbsp. sugar
1 egg, separated, leave out egg white with the other two egg whites.
1 pinch salt

500g red currants in a bowl with 2 Tbsp. sugar mixed in
200g sugar
2 eggs, separated
5 Tbsp. ground almonds

Aluminum foil for covering the cake during baking
Directions:
Directions:
Mix first five ingredients in a bowl to form a soft dough, or as instructed, pour out flour on a clean surface, add next four ingredients and mix until a soft dough is formed. Rest 1 hour. Roll out and press into a 9 x 13" baking pan.
Mix currants, sugar and ground almonds together with the egg yolk Whip the three egg whites until stiff and fold carefully into the currant mix. Pour over the crust and bake 34 to 40 mins at 350ºF. Watch that the filling doesn't brown. Half way through cover with foil. Should be golden brown.

 

 

 

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