Currant Cake with Coconut Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 grams sugar
- 200 g mararine
- 6 egg yolks, separated
- 500g flour
- 1 packet baking powder
- 500 g currants
- 1 pack red groats powder
- 200 g desiccated coconut
- 150 g powdered suar
- 6 egg whites
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from the first five ingredients. Roll out the dough on a deep baking sheet and prick several times with a fork. Cook the red fruit jelly as instructed and fold in the currants. Spread this mixture on the dough and bake for about 20 minutes at 180 degrees until golden brown.
- Beat the 6 egg whites into a firm egg white and carefully fold in the powdered sugar and desiccated coconut. Take the cake out of the oven, carefully spread the egg white mixture on the berry compote and put the cake in the oven for another 15-20 minutes. The coconut mass shouldn`t get too dark, it`s better to check it out more often, as the ovens bake differently.
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