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
Print Recipe
Pin Recipe Instructions
- 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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