Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake batter
Icing
Utensils
One ring-shaped cake mould (holding approx. 2 l), greased and floured
How it's done
Cake batter
In a bowl, mix the flour with all the other ingredients up to and including the bicarbonate of soda. Whisk the eggs, milk, butter and vinegar, pour into the dry ingredients, whisk together briefly. Carefully mix the redcurrants into the cake batter and transfer to the prepared tin.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely.
Icing
Finely mash the red currants with a fork, pass through a sieve (yields approx. 2 tbsp of juice). Add the icing sugar to the juice, mix to create a thick icing. Spread the icing over the cake. Top with redcurrants.
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