Ingredients for 12 pieces:
For the pastry:
250 g butter
220 g sugar
1 pinch of salt
5 eggs (M)
1 level tsp baking powder
200 g flour
80 g ground almonds
Butter and flour for the mould
For the buttercream
450 g currants
80 g sugar
250 g butter
Preparation:
1. For the pastry, cream together the butter, sugar and salt until fluffy. Add the eggs one by one, then stir in the flour, almonds and baking powder.
2. Grease a springform pan (18 cm diameter) and dust with flour. Pour in the batter and bake in the preheated oven at 180°C (170°C convection oven) for approx. 60 minutes.
3. Wash and dry the currants and pull them from the panicles with a fork. For the cream, boil 300 g currants, sugar and 5 tbsp water and pass through a sieve. Beat the butter until very fluffy, then slowly add the lukewarm juice, stirring constantly until you have an airy buttercream.
4. Cut the cake 3 times horizontally. Spread 1-2 tbsp. buttercream on the cake layers and place them on top of each other. Spread the edges of the cake as well.
5. Decorate the cake with the remaining cream and the currants.
Preparation time approx.: 1 hour plus baking time approx. 1 hour
Nutritional values per piece approx.:
Calories: 560
Joule: 2346
Protein: 6,8 g
Fat: 41,5 g
Carbohydrates: 40.1 g
(FoodCentrale by ddp images)
