500 g flour
1 package baking powder
200 g butter
200 g sugar
1 package vanilla sugar
1 pinch salt
8 eggs
Also:
400 g currant
225 g red currant jelly extra
Approx. 100 g sugar
Approx. 200g almond, chipped of sliced
Approxi. 100 g butter
1. Put butter, sugar, vanilla sugar and a pinch of salt in a mixing bowl and, using a food processor, stir until creamy. Mix flour and baking powder. Add the eggs one by one, and also one tbsp. of flour for each egg. Add the rest of the flour and mix. Spread the dough evenly onto a baking tray lined with baking paper.
2. preheat the oven to 200°C (392°F) top and bottom heat. Put currant jelly into a bowl and mix with the washed and hulled currants. With a wet spoon, press hollows into the dough. Fill with the currants. Sprinkle the cake first with sliced almonds then with sugar. Put butter in spots on top. Bake for 20 - 25 minutes.
Tip: Serve with whipped cream.
Company address: Industriestr. 11, 97437 Hassfurt
Tel.: +49 (0)9521 9495-0
Fax: +49 (0)9521 9495-960
E-Mail: export@maintal-konfitueren.de
Martina Dütsch-Cerbone
Tel.: +49 (0)9521 9495-311
Fax: +49 (0)9521 9495-960
E-Mail: duetsch-cerbone@maintal-konfitueren.de
Sonja Käb
Tel.: +49 (0)9521 9495-312
Fax: +49 (0)9521 9495-960
E-Mail: kaeb@maintal-konfitueren.de
