Currant Cake

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Currant Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation

Ingredients

for
1
Ingredients
500 grams black Currants
250 grams softened butter
200 grams sugar
2 packets Vanilla sugar
4 eggs
1 pinch salt
2 teaspoons grated Lemon peel
400 grams Pastry flour
1 packet Baking powder
125 milliliters milk
250 milliliters Advocaat
400 grams Whipped cream
butter (for baking pan)
breadcrumbs (for baking pan)
How healthy are the main ingredients?
CurrantWhipped creamsugareggsalt

Preparation steps

1.

Rinse currants and remove from panicles.

2.

Whsik butter with sugar and 1 teaspoon of vanilla sugar. Add eggs, salt and lemon peel. Combine flour with baking powder and add together with milk and currants to the batter.

3.

Spread batter in a buttered and sprinkled with breadcrumbs baking sheet. Bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes. Remove from the oven and cool.  

4.

Spread cake with half of eggnog. Whip cream with vanilla sugar until stiff and spread on top of cake as well. 

5.

Place remaining eggnog into a small freezer bag, cut off tiny corner and decorate cake with it. Serve immediately.