Currant cake

Name: Currant cake
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 125 g Currants; 100 g Currant Jam; 250 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 250 g Sugar; 4 Eggs (size M); 250 g Flour; 1/2 package Baking Powder; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

125 g Currants
100 g Currant Jam
250 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
250 g Sugar
4 Eggs (size M)
250 g Flour
1/2 package Baking Powder
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar

Directions

1
Wash the currants, drain and remove the berries from the panicles. Warm the jam in a pot and stir until liquid. Take off, let cool down a little and mix in the currants
2
Whip the fat, salt, vanilla sugar and sugar until creamy with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in quickly
3
Place the dough and currant mixture alternately in a greased and flour-strewn springform pan (26 cm Ø) and draw streaks with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes. Remove and let cool on a cake rack. Dust with icing sugar before serving
4
Preparation time 50-55 minutes. Waiting time approx. 1 1/2 hours