Currant Cake with Almond Brittle
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 800 g currants, red
- 5 egg (s)
- 200 g suar
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 200 g butter, soft
- 50 g rapeseed oil
- 450 g flour
- 1 packet baking powder
- milk
For covering:
- 100 g butter
- 150 grams sugar
- 2 tablespoon honey
- 200 g flaked almonds
- 50 g whipped cream
Print Recipe
Pin Recipe Instructions
- Wash and strip the currants.
- Beat eggs with sugar, salt and vanilla sugar for 5 minutes until frothy. Stir in butter and oil. Stir in flour and baking powder. If the dough is too firm, add a little milk.
- Line a deep baking sheet with parchment paper, spread the dough on it, spread the currants over it and bake the cake at 180 ° for 30 minutes.
- In the meantime, let all the ingredients for the topping simmer for 10 minutes. Take the cake out of the oven, spread the almond mixture on top and bake the cake for another 10 minutes.
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