Currant Cake


Rating: 2.50 / 5.00 (4 Votes)


Total time: 45 min

Servings: 12.0 (servings)

Dough:











Covering:







Furthermore:




Instructions:

A great cake recipe for any occasion:

Knead together raw marzipan paste, lemon zest and sugar. Add soft fat, eggs, ground almond kernels, flour and baking powder, stir well. Fill dough into a greased give (22 x 30 cm) and smooth out. Crumble the biscuits, mix with the chopped almond kernels and sprinkle on the dough. Clean, rinse and drain the currants. Spread evenly on top of the cake. Bake in the oven (electric stove: 200 degrees, gas stove: level 3) for about 35 minutes. Cool and dust with powdered sugar. Let the currant jelly bubble up briefly, cool a tiny bit and then carefully pour over the cake, set.

Simply place in a freezer bag and roll over with a pasta walker or bottle respectively, done!

Clean currants: Carefully strip the berries from the stems. This is best done with a fork. Tip: Currants freeze well. To do this, pre-freeze the panicles on a tray or flat plate, then pack in portions and place in the freezer. Clean only after thawing!

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