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Spice cake with currant filling

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Ingredients for 1 servings:

  • 150 g butter
  • 120 g sugar
  • 4 eggs
  • 100 g flour
  • 50 g starch flour
  • 2 tsp, heaped baking powder
  • 3 tsp, heaped gingerbread spice
  • 150 g chocolate (milk chocolate)
  • 150 g powdered sugar
  • 1 tbsp rum
  • 2 tbsp water
  • 1 jar jam (blackcurrant jelly)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sheet cake

Melt the chocolate in a double boiler. Cream the butter and sugar until fluffy, then gradually add the eggs, beating each one thoroughly. Combine the flour, cornstarch, baking powder, and gingerbread spice and stir in. Finally, fold the melted chocolate into the batter. Divide the batter in half and bake on two baking sheets or one at a time at 175°C for 15 minutes. Spread one half with warmed blackcurrant jelly, then place the other half on top. Make a glaze from the powdered sugar, rum, and water and spread it over the cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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