Quick Fruit Cake with Sour Cream and Fresh Currants
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 150 grams sugar
- 1 packet baking powder
- 1 packet vanilla sugar
- 1 bottle Cremefine, for whipping, 250 ml
- 3 egg (s)
- 500 g currants or other fruit
- 250 g sour cream, 24% fat, for the toppin
- 2 tablespoons sugar, for the topping
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C fan oven.
- Mix the eggs, cremefine, sugar and vanilla sugar well with the hand mixer. Mix the flour with the baking powder, add and stir into a smooth dough in 3 minutes. Put the dough in a springform pan lined with baking paper and greased on the edge.
- Spread the washed and stemmed currants on the dough. Place the cake on the rack on the middle rack and bake for about 30-35 minutes. Do the chopstick test after 30 minutes.
- In the meantime, mix the sour cream with the sugar. When the cake is done, take it out of the oven. Immediately pour the mixed sour cream onto the hot cake and spread it on. Let the cake cool down and keep it in the fridge until the sour cream is nicely dressed.
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