Poppy seed box cake with currants

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the currants, remove the berries from the stalks. Cream fat and sugar with the whisk of the hand mixer. Stir in eggs one by one. Mix flour, starch and baking powder and stir in alternately with the milk. Halve the dough. Stir into one half of the poppy seed bake.

2. 2

   Carefully fold 100 g currants into each half of the dough. Put the dough without the poppy seeds into a greased, flour-spread box form (1.5 litres capacity). Place the dark half of the dough on top and marble with a fork. Bake in the preheated oven on the lower rack (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-80 minutes. Cover after 40-50 minutes if necessary. Remove the cake from the oven and after approx. 15 minutes turn out onto a cake rack. Let the cake cool down. Sift icing sugar into a bowl. Mix icing sugar, egg white and lemon juice to a thick icing. Partially cover the cake with the icing. Leave to dry for about 1 hour.

3. 3

   Remove the cake from the oven and after approx. 15 minutes turn out onto a cake rack. Let the cake cool down. Sift icing sugar into a bowl. Mix icing sugar, egg white and lemon juice to a thick icing. Partially cover the cake with the icing. Leave to dry for about 1 hour. Decorate with currant panicles. Whipped cream tastes good with it

4. 4

   4 hours waiting time

Nutrition Facts

KCAL
310 kcal

CARBS
41 g

FATS
14 g

PROTEINS
5 g