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Currant cake

Currant cake

    

Baked cake with a fresh taste of black currants.

Cook

No. of servings

16

Ready in

60 min.

Difficulty

medium

 

Categories:  Pastry  Season - Currants  

 

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.

Bon appetit!

all-purpose flour / plain flour7oz200grams
baking powder for gingerbread0.5pk½pack
blackcurrant8.75oz250grams
chicken egg4pcs4pieces
cocoa powder2tbsp2tablespoon
ground cinnamon1tsp1teaspoon
powdered sugar3.5oz100grams
powdered sugar-
sugar cane2.75oz80grams
sunflower oil5.25tbsp80milliliters
unsalted butter1.75oz50grams
whole milk 3.5%½cup120milliliters

 

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