Sour Cream Cake with Black Currants
Description
You can soak the berry cake with syrup or a topping—then it will be juicier. Without soaking, the cake keeps perfectly for 4–6 days and doesn’t go stale. It’s especially tasty with tea, coffee, warm milk, or lemonade. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the berries in water, remove the stems, and pat them dry with paper towels.
- 2
Step 2
Crack the chicken eggs into a deep bowl, add the sugar and salt. Beat for 4–5 minutes until fluffy and foamy.
- 3
Step 3
Place sour cream of any fat content in a bowl, pour in odorless vegetable oil or melted clarified butter. Add baking powder. If desired, you can also add vanilla sugar.
- 4
Step 4
Add the wheat flour and fold it into the batter, but do not beat it. The batter will turn out quite thick; the whisk will leave a trace.
- 5
Step 5
Line a loaf pan with parchment paper and grease it with vegetable oil. Pour in half of the batter and spread half of the currant berries over it.
- 6
Step 6
Pour in the second half of the batter and scatter the berries again. Press them down slightly so they end up in the batter rather than on the surface. Preheat the oven to 160°C and place the pan on the middle rack for 50 minutes.
- 7
Step 7
Remove the finished cake from the oven and let it cool for about 30 minutes, then remove the parchment paper. Chill the cake in the refrigerator for another 1 hour. This is necessary so that it slices well rather than crumbling. Dust the dessert with powdered sugar—optional. Cut it into portion-sized pieces and serve.