Currant and coconut cake

Name: Currant and coconut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 600 g red currants; 125 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 200 g Sugar; 2 Eggs (size M); 125 g Flour; 1 1/2 TSP. Baking Powder; 50 g Cornstarch; 2 Protein (size M); 100 g Coconut flake; 1 TABLESPOON Icing sugar; 7-10 Tbsp redcurrant panicles; 7-10 Tbsp Fat and flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

600 g red currants
125 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
200 g Sugar
2 Eggs (size M)
125 g Flour
1 1/2 TSP. Baking Powder
50 g Cornstarch
2 Protein (size M)
100 g Coconut flake
1 TABLESPOON Icing sugar
7-10 Tbsp redcurrant panicles
7-10 Tbsp Fat and flour

Directions

1
Wash the currants, drain and remove from the panicles. Beat the fat, salt, vanillin sugar and 100 g sugar with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour, baking powder and starch, add and stir in. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour, smooth it down. Spread currants evenly on top.
2
Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for about 15 minutes. In the meantime, beat the egg whites until stiff, pour in 100 g sugar and continue beating until the sugar has dissolved. Fold in the grated coconut. Take the cake out of the oven, carefully spread the coconut mixture loosely on top and bake at the same temperature on the lower rack for 35-40 minutes. Remove from the oven, immediately remove from the edge of the springform pan and allow to cool in the pan. Remove from the mould, dust with icing sugar and decorate with currants.
3
2 1/2 hours waiting time