Sunken currant cake

Name: Sunken currant cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 125 g blackcurrants; 250 g red currants; 150 g butter/margarine; 1 package Vanillin sugar; 125 g Sugar; 3 Eggs (Gr. M); 250 g Flour; 75 g Cornstarch; 1/2 package Baking Powder; 5 TABLESPOONS Milk; 7-10 Tbsp Grease; 1 TEASPOON Icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

125 g blackcurrants
250 g red currants
150 g butter/margarine
1 package Vanillin sugar
125 g Sugar
3 Eggs (Gr. M)
250 g Flour
75 g Cornstarch
1/2 package Baking Powder
5 TABLESPOONS Milk
7-10 Tbsp Grease
1 TEASPOON Icing sugar
7-10 Tbsp Lemon balm

Directions

1
Wash and drain the currants and, except for about 2 panicles for decoration, strip them from the stems
2
Stir the soft fat, vanillin sugar and sugar until light creamy. Stir in eggs bit by bit. Mix flour, cornstarch and baking powder and sieve. Stir in alternately with the milk. Carefully fold the currants into the dough with a dough scraper
3
Fill the dough into a greased springform pan (approx. 26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 1 hour. Cake may have to be baked in the last
4
Cover with aluminium foil for 20 minutes. Let the cake cool completely. Dust with icing sugar and decorate with remaining currants and possibly with some lemon balm