Kiekeberg: Currant cake

Name: Kiekeberg: Currant cake
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 6 Eggs (size M); 400 g Flour; 2 TEASPOONS Baking Powder; 350 g Sugar; 1 package Vanillin sugar; 150 g Butter; 500 g Currants; 200 g ground almonds without skin; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

6 Eggs (size M)
400 g Flour
2 TEASPOONS Baking Powder
350 g Sugar
1 package Vanillin sugar
150 g Butter
500 g Currants
200 g ground almonds without skin
7-10 Tbsp Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Separate eggs. Mix flour and baking powder. Knead 150 g sugar, vanilla sugar, butter, egg yolks, 2 tablespoons water and flour mixture first with the dough hooks of the hand mixer, then knead with your hands to a smooth dough. Wrap dough in cling film and chill for approx. 30 minutes. Wash the currants and remove the berries from the stems. Roll out the dough on a greased baking tray and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Beat the egg whites with the whisks of the hand mixer until stiff.
2
Sprinkle 200 g sugar into the mixture. Fold in almonds and currants. Pour the mixture onto the pre-baked cake and spread. Bake in a hot oven at the same temperature for another 20 minutes. Remove from the oven and let it cool down. Dust with icing sugar and cut into pieces
3
waiting time approx. 1 1/2 hours