Currant cake

1. 

blackcurrant 8.75 oz (250 g)

Remove the stalk of black currants and wash them.

2. 

sugar cane 2.75 oz (80 g) • unsalted butter 1.75 oz (50 g)

Put baking paper on baking sheet 32x22 cm and sprinkle with brown sugar. Grate and put the butter evenly on sugar.

3. 

ground cinnamon 1 tsp

Sprinkle the currants evenly on the butter and sprinkle them with cinnamon.

4. 

chicken egg 4 pcs • powdered sugar 3.5 oz (100 g) • cocoa powder 2 tbsp

Separate the yolks from the egg whites. Whip solid snow from egg whites. Mix the yolks with sugar and cocoa.

5. 

whole milk 3.5% ½ cup (120 ml) • sunflower oil 5.25 tbsp (80 ml)

Add milk and oil to the yolks.

6. 

all-purpose flour / plain flour 7 oz (200 g) • baking powder for gingerbread 0.5 pk

Mix the flour with the baking powder and add into the liquid mixture.

7. 

Finally, lightly stir the whipped egg whites.

8. 

Pour the dough on the currants.

9. 

Bake in a preheated oven at 670°F (355°C) F (355°F (180°C) C) for 35 minutes.

10. 

powdered sugar

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.