Petra’s Johannisbeer Schnitten (red currant) by Petra (OBC)

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Petra's JOHANNISBEER SCHNITTEN (red currant)
Submitted by beachdee on February 09, 2011 at 1:56 am

Petra posted this to the original Baking Circle forum on 7/10/2003. Johannisbeer is the German name for currants...Rote Johannisbeere being red currant, and Schwarze being black. Schnitten means a type of cake/pastry and how it is served.

Source: Petra on the old Baking Circle

6 eggs - separated
150 g sugar
1 Tbsp flour
180 g of hazelnuts, ground
1 Tbsp breadcrumbs

225 ml black Johannisbeermarmelade [Black Currant jam/jelly; or can also use red currant jam/jelly)
chocolate glaze and hazelnuts for decoration.

Beats Egg whites to snow. – beat egg yolks with sugar, add ground hazelnuts, flour and breadcrumbs, fold egg whites under the mixture.

Distribute evenly, on a greased metal sheet bake, at 180 °C 10 - 15 min..

After the cooling cut them in half, and use one half of the melted jam, brush on one side with the jam the other with the melted chocolate, stack on top of each other and decorate with the hazelnuts.

In German:
Johannisbeerschnitten/Ribiles
Zutaten: 6 Eier; getrennt 150 g Zucker 1 EL Mehl 180 g Haselnüsse; gemahlen 1 EL Semmelbrösel 225 ml
Schwarze Johannisbeermarmelade Schokoladenglasur Haselnüsse; zum Garnieren.
Eiweiss zu Schnee schlagen. Dotter mit Zucker, gemahlenen Nüssen, Mehl und Semmelbröseln mischen, unter den Eischnee heben. Gleichmässig auf einem gefetteten Blech verteilen, bei 180 °C 10-15 Min. backen.
Nach dem Abkühlen halbieren, eine Hälfte mit Marmelade, die andere mit der geschmolzenen Glasur bepinseln, aufeinandersetzen und mit Nüssen garnieren.

comments
Submitted by beachdee on Wed, 2011-02-09 02:59.
I took a bit of posting "license" and explained in the description about what the name translates to. I also included the German version of ingredients and instructions, as Petra had included them in the originally-posted recipe on the OBC.

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