Poppy Seed Cake with Currants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 5 egg whites
- 200 g butter or mararine
- 150 grams sugar
- 1 point vanilla sugar
- some lemon peel, grated
- 5 egg yolks
- 1 point poppy seeds (poppy seed bake)
- 200 g wheat flour
- 3 teaspoons baking powder
- 100 g almond (s), possibly peeled
- Grease for the tin
For covering:
- 500 g currants
For the cast:
- 2 packs cake icing, red
- 4 tablespoon sugar
- 250 ml currant juice or nectar
- 250 ml water for the pour
Print Recipe
Pin Recipe Instructions
- Beat egg whites until stiff.
- Mix the butter or margarine with the hand mixer until smooth. Gradually add sugar, vanilla sugar and lemon peel while stirring, until a thickened mass is formed. Stir in each egg yolk one at a time. Stir in the poppy seed baking. Mix flour with baking powder and almonds and stir in portions. Finally, briefly fold in the egg whites with the hand mixer on the lowest setting. Smooth the dough in a greased drip pan and spread the currants on top.
- Top / bottom heat: approx. 180 ° C
- Hot air: about 160 ° C
- Gas: around level 3
- Baking time: about 30 minutes
- Let the cake cool on the baking tray on a wire rack.
- Prepare the icing with sugar, juice and water according to the instructions on the packet and pour over the cooled cake.
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