Currant Cake with Almond Top

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough: (kneaded dough)

  • 70 grams sugar
  • 1 egg (s)
  • 0.5 teaspoon ½ baking powder
  • 50 g butter / mararine
  • 150 grams flour

For the dough: (almond dough)

  • 240 g suar
  • 1 packet vanilla sugar
  • 200 g mararine / butter
  • 250 g almond (s), round
  • 75 g flour
  • 0.5 teaspoon ½ baking powder
  • 1 pinch (s) salt
  • 4 egg (s)
  • 500 g currants, red
Currant Cake with Almond Top
Currant Cake with Almond Top

Instructions

  1. Wash the currants and pull them off the panicles.
  2. For the kneading dough, put the flour, sugar, baking powder and egg in a mixing bowl. Add the margarine / butter in pieces and knead everything into a smooth dough.
  3. Grease a 26-inch springform pan and line the base with the dough. Pull up a border about 2cm high. Put the springform pan in the refrigerator.
  4. Separate the eggs for the almond dough. Beat the egg whites with the salt until stiff. Stir the margarine / butter until creamy. Add sugar and vanilla sugar. Stir in the egg yolks one at a time. Mix the flour with the baking powder and stir into the egg and sugar mixture together with the almonds. Put in the egg whites. Finally fold in the currants.
  5. Pour the dough into the springform pan and bake in the preheated oven at 180 ° C for 60-65 minutes. If necessary, cover the cake with aluminum foil towards the end so that it does not turn too brown.
  6. Take out of the oven, loosen the edge of the springform pan and let cool on a wire rack. Dust with icing sugar and enjoy with whipped cream!

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