A properly acidated currant cake will also like the one that likes schnitzel the most of all desserts. As currant season peaks, I have a simple but proven recipe for you. And those who want to indulge in currants later can try currant syrup.
I like currants. Although it is difficult to collect and, unlike strawberries and raspberries, it is sour. We've got a couple of bushes, and every year we fight with nibbly starlings over who's going to harvest. Fortunately, we managed to win this year over the long weekend, so I can bake my favorite cake and prepare syrup. It's a nice change from the buyers.
Need
* 2 cups semi-flour
* 1 cup sugar
*1 baking powder
* 2 vehce
* 1/2 cup oil
* 1 vanilla sugar
*currants
For crumble – sugar, flour and butter
How to do it
Put all the ingredients for the dough in a bowl, mix well and pour into the cake mold. You can wipe the classic one with fat and scatter it with breadcrumbs, or unload it with crumpled baking paper, which is so well formed. Put the fruit on the dough and if you want a crumb. Put in the oven heated to 180 °C. If the dough is ready, you'll find out by sticking a stick.
Our tip – A simple mug cake fits every fruit.
Need 2 bottles of 700 ml
*75
0 g currant* 1 kg of semolina sugar
*1 Gelfi x Klasik 1:1
*1/2 teaspoon citric acid
How to do it
Pluck the currants from the stems, wash well and leave to dry. Then put it in a sueed place and put it in a saucepan. Add two tablespoons of sugar and Gelfix to the juice and bring to a boil. Then stir in the rest of the sugar. On low heat, leave to bubbling for 6 to 8 minutes and collect the formed foam with a perforated spoon. Still warm syrup pour into clean bottles and leave to cool and close. We store in the cold and dark.