Currant coconut slices

Ingredients for 1 servings:

• 375 g flour
• 150 g sugar
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 2 eggs
• 200 g butter or margarine
• 1 kg currants or blackberries
• 40 g starch flour
• 2 tbsp sugar
• 200 g butter
• 200 g sugar
• 200 g desiccated coconut
• 2 tbsp flour

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

delicious berry cake from the tray, also very tasty with blackberries

Make a dough from flour, baking powder, sugar, vanilla sugar, eggs, and butter. Place in the refrigerator for about 15 minutes to make it easier to roll out. Roll out the dough on a baking sheet lined with baking paper and pre-bake at 175-180°C (top/bottom heat) for about 15-20 minutes. Gently simmer the berries with the sugar and cornstarch (to thicken) and then set aside. Make a crumble dough from the butter, sugar, coconut flakes, and flour. First, add the thickened berries and then the crumble to the pre-baked base and bake the cake for another 15 minutes at the same temperature. I originally always made the cake with currants. After I passed on the recipe, I was able to test the cake with blackberries, and it was almost even tastier.