Red currant cake

Step 1/ 4

• 41⅔ g red currants
• 50 g flour
• ¼ tsp baking powder
• 26⅔ g sugar
• ⅛ egg
• 26⅔ g unsalted butter
• ⅛ tsp salt

• oven
• bowl
• hand mixer with dough hook

Preheat the oven to 180°C/350°F. Wash the red currants and remove stems. Add flour, baking powder, sugar, egg, butter, and salt to a bowl and using a hand mixer with dough hooks knead until a smooth dough forms. Place bowl in the fridge to rest.

Step 2/ 4

• 6⅔ g vanilla pudding powder
• 83⅓ ml whole milk
• 5 g sugar

• bowl
• whisk
• saucepan

Mix the vanilla pudding powder with some milk and whisk to combine well. Add the remaining milk, sugar, and pudding powder mixture to a saucepan and let simmer until thickened.

Step 3/ 4

• springform pan (10 in.)
• parchment paper

Grease a springform pan and line it with parchment paper. Transfer two thirds of the dough to the pan and press down to form the cake base. Add the pudding and the red currants and crumble the remaining dough on top.

Step 4/ 4

• confectioner’s sugar (for serving)

• oven

Transfer the cake to the oven and bake at 180°C/350°F for approx. 40 min. Dust with confectioner’s sugar before serving. Enjoy!

Enjoy your meal!