Currant (currant) – Nut – Slices
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 120 grams flour
- 100 g butter
- 60 g powdered suar
- 1 packet vanilla sugar
- 60 g hazelnuts, round
- 1 egg yolk
- Pinch salt
For the dough: (batter)
- 3 egg (s)
- 120 g suar
- 1 packet vanilla sugar
- 120 g hazelnuts, round
- 80 g flour
- 2 teaspoons, leveled baking powder
- 200 g currants (currants), red
- 100 g jelly (currant / currant jelly)
- some powdered sugar to sprinkle with
Print Recipe
Pin Recipe Instructions
- First, quickly knead the ingredients for the shortcrust pastry together. Roll out a little and cover the bottom of a greased springform pan (26 cm in diameter) or lined with baking paper. Brush with the currant jelly.
- Then for the batter, beat the eggs with sugar and vanilla sugar until they are thick and foamy. Mix hazelnuts with flour and baking powder and fold in. Place the dough on the shortcrust pastry and spread it smoothly. Spread the currants on top.
- Bake in the oven at 180 degrees for about 40-50 minutes.
- After cooling, sprinkle with icing sugar.
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