Poppy seed cake with currants

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 500 g Currants
  • 125 g soft butter or margarine
  • 200 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 2 Eggs (size M)
  • 200 g Flour
  • 1/2 package Baking Powder
  • 1/2 packet (125 g) ready-to-bake poppy seed filling
  • 4 TABLESPOONS redcurrant jelly
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Wash the berries, drain and remove from the panicles. Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, stir in together with the poppy seeds. Grease a springform pan (24 cm Ø) and dust with flour. Add the dough and smooth it down.

  2. 2

    Spread 300 g of prepared berries on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes. Let cool on a cake rack. Melt the redcurrant jelly in a small pot, add 200 g berries and simmer for 2-3 minutes, remove from heat and spread immediately on the cake, let cool. Dust with icing sugar. Whipped cream tastes good with it

  3. 3

    waiting time 2 hours

Nutrition Facts

KCAL
290 kcal
CARBS
40 g
FATS
12 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesSummerCake