Summary

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

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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.