Currant cake with white chocolate sprinkles

Name: Currant cake with white chocolate sprinkles
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 2 bars (à 100 g) White chocolate with coconut flakes (no longer on sale); 450 g Butter; 275 g Sugar; 625 g Flour; 50 g crushed almonds; 500 g colourful currants (red, white and black); 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 1 package Baking Powder; 300 g ripened cream; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

2 bars (à 100 g) White chocolate with coconut flakes (no longer on sale)
450 g Butter
275 g Sugar
625 g Flour
50 g crushed almonds
500 g colourful currants (red, white and black)
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
1 package Baking Powder
300 g ripened cream
7-10 Tbsp Grease

Directions

1
Cut the chocolate into small pieces. Mix 200 g butter, 125 g sugar, 250 g flour and almonds into crumbles using the dough hooks of the hand mixer. Stir in 100 g chocolate and chill. Carefully wash, clean and drain the currants. Cream 250 g butter, 150 g sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix 375 g flour and baking powder.
2
Alternate briefly with sour cream. Stir in the remaining chocolate. Spread the dough on the greased fat pan of the oven. Spread the berries on top. Cover with crumbles. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Let cool, cut into pieces and serve fresh