Currant butter cake from the tray

Name: Currant butter cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 7-10 Tbsp Fat and flour; 200 ml Milk; 1 cube (42 g) fresh yeast; 400 g Flour; 75 g + 25 g + 2 tablespoons sugar; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 75 g + 225 g soft butter; 500 g red currants; 200 g cold marzipan paste; 7-10 Tbsp Flour; 75 g flaked almonds; 1 disposable piping bag or small freezer bag

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and flour
200 ml Milk
1 cube (42 g) fresh yeast
400 g Flour
75 g + 25 g + 2 tablespoons sugar
7-10 Tbsp Salt
2 Eggs (Gr. M)
75 g + 225 g soft butter
500 g red currants
200 g cold marzipan paste
7-10 Tbsp Flour
75 g flaked almonds
1 disposable piping bag or small freezer bag

Directions

1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Warm the milk lukewarm. Crumble yeast into it and dissolve it. Mix flour, 75 g sugar, 1 pinch of salt, eggs and 75 g butter in flakes in a bowl.
2
Add yeast milk and knead everything with the dough hooks of the mixer. Cover and leave to rise in a warm place for about 45 minutes.
3
Sort the berries, wash them and remove them from the stalks with a fork. Coarsely grate the marzipan. Cream 225 g butter, marzipan and 25 g sugar. Pour into a disposable piping bag.
4
Knead the dough again. Dust with flour and roll out on the fat pan, pressing the edges into the corners. Cover and let rise for about 20 minutes.
5
Press depressions into the dough with your thumbs or a thick spoon handle. Cut off the tip of the piping bag. Pour marzipan paste into the depressions. Spread the berries on the cake.
6
Sprinkle with almond flakes and 2 tablespoons of sugar. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 20-25 minutes. Let cool down a little.