Currant Cake with Ice Cream

A cake recipe for all foodies:

Roll out the yeast dough thinly. Drain the currants. Make a pudding from the juice with the pudding powder and the sugar according to the basic recipe (reduced amount of liquid!), cool a little bit and mix the fruits into it. If necessary, color more strongly with red cake color. Spread this amount evenly on the cake plate and bake. Cool.

For the 1/2ice cream1/2 make a stiff pudding from water, sugar and vanilla pudding powder. Stir the butter into the hot mixture and add the brandy. Cool a little. Beat in one egg. Whip the coconut fat until white creamy and add the pudding by the spoonful, stirring throughout. Spread this white cream on the currant mixture and, once set, cover with a chocolate icing. To do this, melt the chocolate in a water bath and add the melted coconut fat and oil. Spread thinly on the 1/2ice cream1/2 mold.

Baking time: 20 min

Temperature: 180 °C -200 °C

A very popular recipe! Visually and taste one of the best cakes. However, a little bit time consuming

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