Currant cake
easy
60 mins
60 mins
Ingredients
- 125 g Flour
- 125 g crushed almonds
- 1/2 TEASPOON Baking Powder
- 100 g Sugar
- 7-10 Tbsp Salt
- 125 g Butter or margarine
- 500 g red currants
- 100 g redcurrant jelly
- 2 (200 g each) Cup of whipped cream
- 1 package Vanillin sugar
- 7-10 Tbsp Lemon balm
Directions
- 1
Flour, almonds. Knead baking powder, sugar, salt and fat in flakes with cold hands to a smooth dough. Cover and put in a cool place for about 30 minutes. In the meantime, clean and wash the currants and let them drip off on a sieve.
- 2
Strip the berries from the stems, except for a few panicles for decoration. Roll out the dough between 2 layers of cling film and place it in a greased fruitcake tin (approx. 28 cm Ø) sprinkled with breadcrumbs and press the edge down well.
- 3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. In the meantime, heat up the redcurrant jelly in a saucepan over a mild heat. Turn the base out of the pan onto a cake rack and spread the jelly on top.
- 4
Spread 1/3 of the currants on the ground. Whip cream and vanilla sugar until stiff, fold in the remaining currants. Spread the currant cream on the base. Dust the remaining panicles with some sugar if necessary and decorate the cake with it.
- 5
Possibly decorate with some lemon balm. Makes 12-16 pieces.
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