Currant Cake with Sour Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter
- 75 grams sugar
- 1 packet vanilla sugar
- 1 egg (s)
- 125 g flour
- 1 teaspoon, leveled baking powder
- 100 g almond (s), peeled and round
- 700 g currants, red
- 3 egg (s)
- 75 grams sugar
- 0.5 teaspoon ½ cinnamon
- 1 cup sour cream
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Mix the ingredients butter to almonds into a batter. Bake in a greased springform pan (26 cm) at 175 ° C for 30 minutes on the 2nd rail from the bottom.
- In the meantime, beat 3 egg yolks with sugar and cinnamon until frothy, stir in the sour cream. Beat 3 egg whites with salt until stiff and fold in.
- Put the prepared currants on the hot cake.
- Spread the topping over it, bake for another 30 minutes.
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