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
Print Recipe
Pin Recipe Instructions
- Wash the currants and pull them off the panicles.
- 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.
- 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.
- 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.
- 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.
- 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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