Currant and Coconut Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g currants, red, weihed cleaned
For the filling:
- 0.5 ½ pack vanilla pudding powder
- 250 ml milk
- 1 tablespoon sugar
- 1 cup sour cream
For the batter:
- 100 g mararine or butter
- 85 grams sugar
- 1 packet vanilla sugar
- 2 egg (s)
- 190 g flour
- 1 ½ teaspoon baking powder
- 3 tablespoon milk
For the sprinkles:
- 90 g butter
- 80 g suar
- 50 grams flour
- 85 g desiccated coconut
- Icing sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- For the filling made of milk, sugar and custard powder, cook a vanilla pudding. Then stir in the sour cream and let the cream cool down a little, stirring again and again.
- For the dough, beat the butter / margarine until frothy, stir in the sugar and vanilla sugar and keep beating until the sugar is well dissolved. Stir in the eggs one at a time for half a minute. Mix the flour with the baking powder and finally stir in with milk.
- Pour the dough into a greased springform pan (26 cm diameter). Place the currants on top (put frozen berries on top) and then spread the pudding and sour cream mixture on top.
- Preheat the oven to 180 ° C top / bottom heat.
- Make crumbles from butter, sugar, flour and desiccated coconut and sprinkle over the pudding and sour cream mixture.
- Bake the cake for about 40 minutes (test with chopsticks!). Let the cake cool down, remove it from the mold and sprinkle with powdered sugar if necessary.
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