Currant butter cake

Ingredients for 1 servings:

• 400 g flour
• 25 g fresh yeast or 1 pack dry yeast
• 150 g sugar
• 200 ml milk
• Salt
• 2 eggs
• 300 g butter, soft
• 500 g currants, red
• 200 g marzipan – raw mass
• 3 drops of bitter almond flavor
• 50 g almond(s) (flakes)
• 1 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Knead the flour, crumbled yeast, 70g sugar, lukewarm milk, 1 pinch of salt, eggs, and 70g softened butter using a dough hook. Cover and let rise in a warm place for 40 minutes. This is best done in an oven at 50°C with the door slightly ajar. Strip the currants from the stalks with a fork. Mix 230g butter, crumbled marzipan, 30g sugar, and baking flavoring with the whisk attachment of a mixer until smooth and creamy. Knead the dough with floured hands on a well-floured work surface. Then spread it out evenly with your hands on a baking sheet lined with baking paper. Let rise for another 15 minutes in a warm place. Then use your thumb to make holes in the dough, close together. Press the marzipan mixture into the holes using a piping bag. Place the currants and flaked almonds on the cake and sprinkle with 50g sugar. Bake in a preheated oven at 200 degrees Celsius on the second rack from the bottom for 25-30 minutes. Fan oven at 180 degrees Celsius for 25 minutes. Then let cool to lukewarm and dust with powdered sugar.