Currant cake from the tray

Name: Currant cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1.3 kg red currants; 250 g Butter or margarine; 325 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 4 Eggs (size M); 250 g Flour; 75 g Cornstarch; 1/2 package Baking Powder; 300 g Whipped cream; 1 TABLESPOON Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1.3 kg red currants
250 g Butter or margarine
325 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
4 Eggs (size M)
250 g Flour
75 g Cornstarch
1/2 package Baking Powder
300 g Whipped cream
1 TABLESPOON Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Wash the currants and drain well. Carefully pluck the berries from the pancakes. Place the fat, 250 g sugar, 1 packet of vanillin sugar and salt in a mixing bowl and mix until creamy with the whisks of the hand mixer. Add the eggs one by one and stir in. Mix flour, starch and baking powder, add in two portions and stir in. Pour the dough onto a greased fat pan of the oven (32 x 39 cm), smooth it down evenly and spread the currants (except for 2 tablespoons for decorating) on top.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. 10 minutes before the end of the baking time, sprinkle with 75 g sugar and bake until done. Remove from the oven, place on a rack and allow to cool. Just before serving, whip cream until stiff and allow 1 sachet of vanilla sugar to trickle in. Pour cream into a piping bag with a large star-shaped spout. Spray a tuff on each piece, decorate with currants put aside and dust with icing sugar. Arrange on a plate decorated with mint
3
2 hours waiting time