Currant – Butter Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour
- 25 g yeast, fresh or 1 pack dry yeast
- 150 grams sugar
- 200 ml milk
- salt
- 2 egg (s)
- 300 g butter, soft
- 500 g currants, red
- 200 g marzipan raw mixture
- 3 drops bitter almond flavor
- 50 g almond (s) (flakes)
- 1 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Knead the flour, crumbled yeast, 70 g sugar, lukewarm milk, 1 pinch of salt, eggs and 70 g soft butter with the dough hook. Cover and let rise in a warm place for 40 minutes. Best in the oven at 50 degrees with the door ajar.
- Strip the currants from the panicles with a fork. Mix 230 g butter, crumbled marzipan, 30 g sugar and baking flavor with the whisk of the mixer to a smooth, creamy mass.
- Knead the dough with floured hands on a well floured work surface. Then press apart evenly with your hands on a baking sheet lined with baking paper. Let rise for another 15 minutes in a warm place. Then press holes in the dough close together with your thumb. Press the marzipan mixture into the holes with a piping bag.
- Place the currants and flaked almonds on the cake, sprinkle with 50 g of sugar. Bake in the preheated oven at 200 degrees on the 2nd rack from the bottom for 25-30 minutes. Circulating air for 25 minutes at 180 degrees. Then let cool down lukewarm and dust with powdered sugar
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