John Myers
Currant Cake with Sprinkles
The perfect currant cake with sprinkles recipe with a picture and simple step-by-step instructions.
Dough:
- 120 g Butter
- 120 g Sugar
- 1 Vanilla sugar
- 3 Eggs
- 100 g Flour
- 1 tsp Baking powder
Covering:
- 300 g Quark
- 100 g Powdered sugar
- 2 Eggs (separated)
- 1 Vanilla custard powder
- 200 g Red currants cleaned
Streusel:
- 150 g Flour
- 80 g Sugar
- 1 Vanilla sugar
- 100 g Butter
Serve:
- Icing sugar for sprinkling
Streusel:
- Put the ingredients for the crumble in a bowl, shape / shape into crumble with your hands and chill.
Dough:
- Mix the butter, sugar and vanilla sugar until frothy and gradually stir in the eggs. Mix flour with baking powder and fold in. Put the dough in a greased springform pan (26 cm diameter) and smooth it out.
Covering:
- Separate the eggs. Mix the quark, powdered sugar, egg yolk and vanilla custard powder together. Beat the egg white until stiff and fold in. Finally, carefully fold in the currants.
Currant cake with sprinkles:
- Place the topping on the dough and spread it smoothly. Then spread the crumble over the top and bake in a preheated oven at 180 ° C for approx. 45. If the streusel browns too quickly, cover the cake with aluminum foil.
Serve:
- When the currant cake has cooled, sprinkle with powdered sugar, cut open and serve.
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