Warm milk in a pot lukewarm. Crumble the yeast. Knead flour, yeast, 75 g sugar, lukewarm milk, salt, eggs and 75 g butter with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes. Wash the currants. Put 250 g berries aside for decoration.
Remove the remaining berries from the panicles with a fork. Grate the marzipan. Cream 225 g butter, marzipan and 25 g sugar with the whisk of the hand mixer. Pour the marzipan mixture into a piping bag and set aside. Knead the dough with floured hands on the work surface, roll out in a rectangular shape (approx. 32 x 39 cm) and place on a greased, floured fat pan of the oven (32 x 39 cm), cover and leave to rise in a warm place for another 20 minutes. Then press holes in the dough with your thumbs close together. Cut off the tip of the piping bag. Pour marzipan paste into the holes. Spread the berries and flaked almonds on the cake, sprinkle with 2 tbsp. sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
Then press holes in the dough with your thumbs close together. Cut off the tip of the piping bag. Pour marzipan paste into the holes. Spread the berries and flaked almonds on the cake, sprinkle with 2 tbsp. sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove from the oven and let cool down a little. Turn remaining berries first in syrup, then in 3 tbsp. sugar. Decorate some cake pieces with the sugared panicles. Whipped cream tastes good with it
Remove from the oven and let cool down a little. Turn remaining berries first in syrup, then in 3 tbsp. sugar. Decorate some cake pieces with the sugared panicles. Whipped cream tastes good with it
Waiting time approx. 50 minutes