Covered currant cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the currants, drain and remove the berries from the panicles. Mix pudding powder with 2 tablespoons of sugar. Stir with 100 ml nectar until smooth. Bring 250 ml nectar to the boil in a pot, remove from the heat.

2. 2

   Stir in the mixed pudding powder. Simmer for about 1 minute while stirring. Add the red currants, bring to the boil briefly, remove from the heat and allow to cool.

3. 3

   Put flour, butter in flakes, 150 g sugar, salt, vanillin sugar and eggs in a large mixing bowl. First work into a smooth dough with the dough hooks of the hand mixer, then with your hands.

4. 4

   Grease half of a baking tray (32 x 39 cm). Roll out just under half of the dough into a rectangle (approx. 32 x 20 cm). Place on the greased half of the baking tray and sprinkle with breadcrumbs.

5. 5

   Spread the compote on top, leaving a rim of about 1 cm free all around.

6. 6

   Roll out remaining dough also rectangular (approx. 32 x 20 cm), lay on carefully, press edges of dough well together. Bake on the lower rack in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

7. 7

   manufacturer) Bake for 20-25 minutes. Mix icing sugar with lemon juice to a smooth glaze. Take the cake out of the oven and pour the hot icing over it. Let it cool down on a cake rack. Whipped cream tastes good with it.

8. 8

   Serve possibly decorated with sweetened currant panicles.

Nutrition Facts

KCAL
380 kcal

CARBS
57 g

FATS
15 g

PROTEINS
5 g