Fine Currant Crumble Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 340 g flour
- 120 g almond (s), round
- 250 g mararine
- 120 g suar
- 1 packet vanilla sugar
For the filling:
- 500 g currants, red
- 1 packet custard powder, vanilla
- 3 tablespoon sugar
- 250 ml water
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- For the filling, wash the currants and strip them from the panicles. Bring to the boil with the sugar and water. Mix the vanilla pudding powder in 3 tablespoons of water and add to the currants. Bring to the boil briefly and allow to cool.
- Mix the flour, sugar, vanilla sugar, almonds and margarine into a dough. Let rest in the refrigerator for about 30 minutes. Press 2/3 of the dough into a greased springform pan (diameter 26 cm), pulling up a small edge. Spread the filling on top and spread the remaining dough on top in the form of sprinkles.
- Bake at 180 ° C for 45-50 minutes until the crumble browns slightly.
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