Currant Sheet Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 437 mg | (11 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 41 g |
Ingredients
- For the dough
- 375 grams Pastry flour
- 1 packet Dry yeast
- 50 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 200 milliliters lukewarm milk
- 75 grams melted butter
- For the filling
- 500 milliliters milk
- 6 Tbsps sugar
- 2 packets Vanilla sugar
- 100 grams Semolina
- 1 egg
- 400 grams Crème fraiche
Preparation steps
For the dough, mix flour with yeast, sugar, vanilla sugar and salt in a bowl. Add milk and butter and knead with the kneading hook of a hand mixer until smooth. Cover and let rise in a warm place for 30 minutes.
For the filling, scald the milk with half the sugar and vanilla. Slowly add the semolina while stirring and cook 1 minute. Separate the egg. Stir the yolk into the semolina mixture. Beat egg white until stiff and fold into the semolina mixture. Let cool, stirring occasionally. Stir the crème fraîche into the semolina mixture.
For the topping, rinse the currants and pluck from the stem. Mix currants with the remaining sugar from the filling.
Knead dough briefly and roll out on a floured work surface to the size of the baking sheet. Wrap dough loosely on a rolling pin and transfer to a parchment-lined baking sheet. Press dough to the edges and corners. Spread the semolina mixture over the dough. Sprinkle with currants. Bake in a preheated oven at 180°C (gas mark 2-3, fan: 160 degrees) (approximately 350°F) for 20-30 minutes. Sprinkle the cake immediately after baking with coarse sugar then let cool. Serve garnished with mint.
