We have a few weeks ago strawberries, raspberries and currants on a farm himself picked. Much of this course, we ate like that. Of the strawberry jam I've tried several new places with new flavors. For example, strawberry jam with rose syrup or strawberry jam with whole strawberries. In the latter, I had more problems to keep the natural color of strawberries. from the currants I did want to also make jam, but somehow I was so focused on new flavor combinations that we had during my unsatisfactory testing phase, most likely just given currants eat Sun A portion of the currants I used for this cake. Actually, I do not like it so much when you bake berries (eg strawberries or raspberries). They taste fresh, so good that it does them by baking only unjust, I think. There are also berries in which it is perfectly ok, that they were in the cake mitgebacken enjoys how the currants or blueberries.
was originally thought the recipe for a sheet with 500 g of flour and only 2 eggs. With some minor and major changes came out as a result of a delicious cake that we all liked. Our cake is a baked tart form.
currant cake
120g soft butter
125g sugar
(cane sugar was used)
1 package vanilla sugar or 2 drops of vanilla flavoring
3 eggs
salt
250g ground hazelnuts
50g flour
1 teaspoon baking powder
1-2 tablespoons milk 500g currants
rinsed and free of the panicles
2 tablespoons sugar
- currants with 2 tablespoons sugar mix and put it away.
- butter with an electric mixer until fluffy. Gradually add sugar, vanilla sugar, eggs and salt.
-ground hazelnuts, flour and baking powder. And slowly stir in the egg mixture. Depending on the needs of the dough, mix 1-2 tablespoons milk.
dough in a buttered tart mold stress. Currants spread on the dough.
- Bake in preheated oven at 200 ° bake 30-35 minutes. Let cool and serve with powdered sugar.
Bon appetit!
