Currant cake with coconut crumble

Ingredients for 20 servings:

• 375 g flour
• 150 g sugar
• 200 g butter
• ½ tsp baking powder
• Fat for the baking tray
• 1 tbsp breadcrumbs for the baking tray
• 1 kg currants
• 40 g starch flour
• 2 tbsp sugar
• 200 g butter
• 150 g sugar
• 200 g desiccated coconut
• 4 tbsp flour

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Strip the currants, sprinkle with sugar, and let some of the juice drain. Knead the dough ingredients into a shortcrust pastry, then place it in a plastic bag and let it rest in the refrigerator for 1 hour. Grease a baking sheet and sprinkle with breadcrumbs. Roll out the shortcrust pastry, place it on the sheet, and prick it several times with a fork. Bake in a preheated oven at 175°C for 20-25 minutes until golden brown. In the meantime, prepare the crumble from the butter, sugar, coconut flakes, and flour. Filter the currant juice through a sieve, dilute with water to 250 ml, and mix 3-4 tablespoons of currant juice with cornstarch. Bring the remaining juice to a boil. Stir in the cornstarch and bring to a boil once. Add the cold berries and stir in. Spread the mixture on the pre-baked shortcrust pastry. Sprinkle the coconut sprinkles over the cake and bake for another 15 minutes at 175°C.