Currant cake with cream

Name: Currant cake with cream
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 125 g Currants; 150 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; 200 g Whipped cream; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

125 g Currants
150 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
200 g Whipped cream
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar

Directions

1
Wash the currants, drain and remove the berries from the panicles. Heat 100 g 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
Stir 50 g jam until smooth. Whip cream until stiff, carefully fold in jam. Pass to the cake
5
waiting time approx. 1 1/2 hours