Currant layer cake

Name: Currant layer cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 300 g Currants; 400 g soft butter or margarine; 1 pinch Salt; 450 g + 1 tablespoon of sugar; 8 Eggs (size M); 500 g Flour; 1 package Baking Powder; 100 ml Milk; 2 (200 g each) Glasses of currant jelly; 300 g Double cream cream cheese; 3 TABLESPOONS Whipped cream; 150 g Icing sugar; 1 TABLESPOON Sugar syrup; 7-10 Tbsp Fat and flour

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

300 g Currants
400 g soft butter or margarine
1 pinch Salt
450 g + 1 tablespoon of sugar
8 Eggs (size M)
500 g Flour
1 package Baking Powder
100 ml Milk
2 (200 g each) Glasses of currant jelly
300 g Double cream cream cheese
3 TABLESPOONS Whipped cream
150 g Icing sugar
1 TABLESPOON Sugar syrup
7-10 Tbsp Fat and flour

Directions

1
Wash the currants, remove the berries from the panicles, except for some for decoration. Cream fat with salt and 450 g sugar. Stir in eggs one after the other. Mix flour and baking powder, stir in alternately with the milk
2
Grease the fat pan of the oven (34 x 40 cm) and dust with flour. Add the dough and smooth it down. Spread currants on top, press lightly into the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-35 minutes (stick test!). Let it cool down on a cake rack
3
Cut the cake into 6 rectangles of equal size (approx. 11 x 20 cm). Spread approx. 2 tbsp. currant jelly on 1 cake piece. Cover with a second piece and repeat the process with the remaining jelly and cake rectangles. Chill the cake for at least 1 hour.
4
Mix the fish cheese and cream with the whisk of the hand mixer until smooth. Add icing sugar and whisk until thick and creamy. Spread the cake all around. Turn remaining currants in sugar syrup, drain and roll in 1 tbsp. sugar. Decorate the cake with redcurrants, cut into slices and halve
5
waiting time approx. 1 1/4 hours