Johannisbeerkuchen

Name: Johannisbeerkuchen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 125 g blackcurrants; 250 g red currants; 125 g Butter or margarine; 1 package Vanillin sugar; 75 g Sugar; 2 Eggs (size M); 175 g Flour; 75 g Cornstarch; 1/2 package Baking Powder; 100 ml Milk; 1 TEASPOON Icing sugar; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

125 g blackcurrants
250 g red currants
125 g Butter or margarine
1 package Vanillin sugar
75 g Sugar
2 Eggs (size M)
175 g Flour
75 g Cornstarch
1/2 package Baking Powder
100 ml Milk
1 TEASPOON Icing sugar
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Select the currants, wash and drain well. Strip the berries, except for two panicles for decoration, from the stems with a fork. Cream fat, vanilla sugar and sugar.
2
Add the eggs one by one. Mix flour, cornstarch and baking powder, sieve onto the fat egg mixture and stir in with the milk. Carefully fold the currants into the dough and spread into a greased springform pan (24 cm Ø).
3
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. Cover the cake with baking paper for the last 20 minutes. Let the cake cool down. Dust with icing sugar. Decorate with panicles and lemon balm before serving.