Currant Cake with White Chocolate Sprinkles from Sarah

by Editorial Staff

Summary

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

Ingredients

  • 200 g chocolate, white, with coconut flakes
  • 450 g butter
  • 275 g suar
  • 625 g flour
  • 50 g almond (s), round
  • 500 g currants (red, white and black)
  • 1 packet vanilla sugar
  • 1 pinch (s) salt
  • 5 egg (s)
  • 1 packet baking powder
  • 300 g sour cream
  • Fat, for the tin
Currant Cake with White Chocolate Sprinkles from Sarah
Currant Cake with White Chocolate Sprinkles from Sarah

Instructions

  1. Cut the chocolate into small pieces. Process 200 g butter, 125 g sugar, 250 g flour and almonds into crumble with the dough hook of the hand mixer. Stir in 100 g chocolate, chill.
  2. Carefully wash, clean and drain the currants. Mix 250 g butter, 150 g sugar, vanilla sugar and salt until creamy. Stir in eggs one at a time. Mix 375 g flour and baking powder. Briefly stir in alternately with sour cream.
  3. Stir in the rest of the chocolate. Spread the dough on the greased drip pan (32 x 40 cm) of the oven. Spread the berries on top. Cover with sprinkles.
  4. Bake in a preheated oven (electric stove: 175 °, fan oven: 150 °, gas level 2) for about 30 minutes. Let cool, cut into pieces and serve fresh.

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