Currant Cake with Sour Cream – Pudding – Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour
- 200 g butter, cold
- 200 g powdered suar
- 40 g cocoa powder
- 2 egg (s)
- 1 pinch salt
- 1 packet baking powder
For the filling:
- 200 g butter, soft
- 250 grams sugar
- 1 packet vanilla sugar
- 500 g sour cream
- 3 egg (s)
- 1 packet custard powder, vanilla
For covering:
- 1 kg currants
- possibly jam
For the cast:
- 2 packs cake icing (red or white)
- 250 ml juice, (currant juice)
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry (kneading dough) and refrigerate.
- For the filling, stir together butter, sugar and vanilla sugar until creamy, add sour cream and eggs (stir well). Finally stir in the pudding powder.
- Place the dough on a baking sheet or in a square baking frame (roll out). Put the mixture on the dough and bake both together. 200 degrees middle rail 45 - 50 minutes.
- Spread about 1 kg of currants on the cooled dough (if you want, you can spread jam under it).
- Mix 2 packets of glaze (red or white) with 1/4 l of currant juice or raspberry syrup and 1/4 l of water and prepare a glaze from it and spread it on top.
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