Spicy black bread cake

Name: Spicy black bread cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 7-10 Tbsp Grease; 175 g dry brown bread; 65 g Currants or raisins; 4 eggs , 175 g sugar (Gr. M); 1 coated Tsp Cinnamon; 1 knife tip ground cloves; 65 g + 2 tablespoons mixed hazelnuts; 125 g Flour; 1 package Baking Powder; 2-3 tablespoons (20 g) Cocoa; 125 g Whipped cream; 250 g Raspberry Jam; 300 g Sour cream or crème fraîche; 6 Hazelnuts for decorating

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

7-10 Tbsp Grease
175 g dry brown bread
65 g Currants or raisins
4 eggs , 175 g sugar (Gr. M)
1 coated Tsp Cinnamon
1 knife tip ground cloves
65 g + 2 tablespoons mixed hazelnuts
125 g Flour
1 package Baking Powder
2-3 tablespoons (20 g) Cocoa
125 g Whipped cream
250 g Raspberry Jam
300 g Sour cream or crème fraîche
6 Hazelnuts for decorating

Directions

1
Grease a springform pan (26 cm Ø). Coarsely grate brown bread on a household grater
2
Wash and drain the currants. Separate eggs. Beat egg yolks, sugar and 4 tbsp. lukewarm water until frothy. Stir in spices, 150 g bread and 65 g ground nuts. Mix flour, baking powder and cocoa. Alternately stir in cream. Fold in currants. Beat the egg white until stiff, fold in
3
Spread the dough into the mould. Bake in the preheated oven (electric range: 175 °C / convection oven: 150 °C / gas: level 2) for approx. 1 hour. Let it cool down
4
Cut through the base 2 x horizontally. Spread 2 bases first with 3 heaped tablespoons of jam each, then with 100 g of sour cream each. Place both bases on top of each other and finish with the last base
5
Roast 2 tablespoons of ground nuts and the rest of the bread without fat, let it cool down. Sprinkle the cake shortly before serving and decorate with the rest of sour cream, jam and nuts