Currant Cake with Coconut Sprinkles

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 1 hr 45 mins
Course Baking
Cuisine European
Servings (Default: 20)

Ingredients

For the shortcrust pastry:

  • 375 grams flour
  • 150 grams sugar
  • 200 g butter
  • 0.5 ½ point baking powder
  • Fat for the baking sheet
  • 1 tablespoon breadcrumbs for the baking sheet

For covering:

  • 1 kg currants
  • 40 g cornstarch
  • 2 tablespoon sugar

For the sprinkles:

  • 200 g butter
  • 150 grams sugar
  • 200 g desiccated coconut
  • 4 tablespoon flour
Currant Cake with Coconut Sprinkles
Currant Cake with Coconut Sprinkles

Instructions

  1. Wipe off the currants, add sugar and let steep some juice. Knead a shortcrust pastry from the ingredients for the dough, put it in a plastic bag and let it rest for 1 hour in the refrigerator. Grease a baking sheet and sprinkle with breadcrumbs. Roll out the shortcrust pastry and place on the tray and prick several times with a fork. Bake in a preheated oven at 175 ° C for 20-25 minutes until golden. In the meantime, make crumble from the butter, sugar, coconut flakes and flour. Catch the juice of the currants through a sieve, dilute to 250 ml with water, mix 3-4 tablespoons of currant juice with cornstarch. Bring the remaining juice to a boil. Stir in the cornstarch and bring to the boil once. Add the cold berries and stir in. Spread the mixture on the pre-baked shortcrust pastry. Scatter the coconut crumble over the top and bake the cake for another 15 minutes at 175 ° C.

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