Summary

Ingredients

• 125 g butter, soft plus 1 tablespoon extra
• 150 grams sugar
• 1 packet vanilla sugar
• 4 medium egg (s)
• 1 bottle bitter almond flavor
• a bit salt
• some nutmeg
• clove some powder
• 1 teaspoon cinnamon
• 350 g flour
• 50 g cocoa
• 4 teaspoons, leveled baking powder
• 125 ml milk
• 200 g currant jelly
• 1 pack chocolate icing, dark
• some almond (s), ground, to sprinkle the mold

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Instructions

1. Preheat the oven to 160 ° C. Brush a springform pan (28 cm) with butter and sprinkle with mixed almonds.
2. Mix the softened butter (125g) with sugar until frothy. Add the vanilla sugar and stir in the eggs one by one. Add the spices. Mix the flour, cocoa and baking powder and sift. Gradually stir into the batter. Finally stir the milk into the batter in 3 portions.
3. Pour the batter into the springform pan, smooth it out and put it in the oven. Bake for 15 minutes at 160 ° C without convection, then switch on the convection or increase the temperature to 175 ° C. Bake for another 35-45 minutes. Chopstick sample!
4. Let the cake cool, cut in the middle, carefully remove the lid and spread the currant jelly on the lower half. Put the cover back on. Melt the chocolate icing in a water bath and brush the cake with it. Let dry.