Baked cake with a fresh taste of black currants.
No. of servings
blackcurrant 8.75 oz (250 g)
Remove the stalk of black currants and wash them.
Put baking paper on baking sheet 32x22 cm and sprinkle with brown sugar. Grate and put the butter evenly on sugar.
ground cinnamon 1 tsp
Sprinkle the currants evenly on the butter and sprinkle them with cinnamon.
Separate the yolks from the egg whites. Whip solid snow from egg whites. Mix the yolks with sugar and cocoa.
Mix the flour with the baking powder and add into the liquid mixture.
Finally, lightly stir the whipped egg whites.
Pour the dough on the currants.
Bake in a preheated oven at 670°F (355°C) F (355°F (180°C) C) for 35 minutes.
After baking, let the cake cool down and turn it over while still warm. Remove the baking paper, cut the cake and sprinkle with sugar.
|all-purpose flour / plain flour||7||oz||200||grams|
|baking powder for gingerbread||0.5||pk||½||pack|
|whole milk 3.5%||½||cup||120||milliliters|