Currant crumble cake

Name: Currant crumble cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 250 g Butter or margarine; 250 g Sugar; 1 egg (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 500 g Flour; 1 TEASPOON Baking Powder; 500 g red currants; 100 g Marzipan raw mass; 25 g Icing sugar; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

250 g Butter or margarine
250 g Sugar
1 egg (size M)
7-10 Tbsp grated rind of 1 untreated lemon
500 g Flour
1 TEASPOON Baking Powder
500 g red currants
100 g Marzipan raw mass
25 g Icing sugar
7-10 Tbsp Grease

Directions

1
Cream fat and sugar. Add egg and lemon peel and stir in. Mix flour and baking powder and stir half into the fat-sugar mixture. Knead the rest of the flour with your hands and work everything into crumbles. Press 2/3 of the crumbles into a greased springform pan (26 cm Ø). Prick the base several times with a fork. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.
2
In the meantime, wash the currants, drain them and scrape them off the panicles with a fork. Knead marzipan and icing sugar and roll out to a plate (approx. 20 cm Ø). Let the base cool down a little, place the marzipan plate on top. Sprinkle with the currants and spread the remaining crumbles on top. Bake in the oven at the same temperature for about 35 minutes. Serve with a dollop of whipped cream