Currant Pluck Cake

Name: Currant Pluck Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 21
Ingredients: 300 g firm nut nougat mass; 400 g Butter; 450 g Flour; 500 g Sugar; 1 pinch Salt; 1 package Baking Powder; 8 Eggs (size M); 500 g red currants; 1.5 kg Low-fat curd; 1 1/2 packs Pudding powder "Vanilla Flavor"; 3 TABLESPOONS Grie?; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 7-10 Tbsp red and white currant panicles

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 21

300 g firm nut nougat mass
400 g Butter
450 g Flour
500 g Sugar
1 pinch Salt
1 package Baking Powder
8 Eggs (size M)
500 g red currants
1.5 kg Low-fat curd
1 1/2 packs Pudding powder "Vanilla Flavor"
3 TABLESPOONS Grie?
7-10 Tbsp Grease
7-10 Tbsp Flour
7-10 Tbsp red and white currant panicles

Directions

1
Cut nougat and 275 g butter into small cubes. Mix flour, 200 g sugar, salt and baking powder. Add butter and nougat cubes and 2 eggs. First use the dough hooks of the hand mixer, then work into a smooth dough with your hands. Place in the fridge for 30 minutes.
2
In the meantime wash, clean and drain the currants. Melt 125 g butter. Mix quark, 300 g sugar, 6 eggs, pudding powder, semolina and melted butter. Grease the fat pan of the oven (32 x 39 cm). Roll out about 3/4 of the dough evenly in it. Press the edges about 2 cm high. Spread the curd mixture on top. Sprinkle with currants. Roll out the rest of the dough flat on a lightly floured work surface. Pluck into pieces and spread on the surface.
3
Spread the curd mixture on top. Sprinkle with currants. Roll out the rest of the dough flat on a lightly floured work surface. Pluck into pieces and spread on the surface. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the bottom shelf for 60-70 minutes. Then allow to cool down. Cut into pieces and decorate with currant pancakes
4
Waiting time approx. 1 hour