myAROMA Blog | myAROMA Shop Germany | myAROMA | fruity summer cake with currants and coconut

Bakery

Currant coconut cake

18.03.2022 | 3 minimum reading time

REcipe

For one Cake

1.15 hours preparation time including baking time

Incredients dough

100 g margarine

100 g sugar

1 pck. vanille sugar or 20 drops of myAROMA No 75 vanilla

2 eggs

200 g flour

2 tsp baking soda

350 g currants

incredients Filling

250 ml milk

1 pck. vanilla custard powder

2 tbsp sugar

200 g sour cream

incredients Crumps

70 g sugar

80 g margarine

100 g coconut flakes

30 drops of myAROMA No 42 coconut

80 g flour

preparation

Grease a 26 springform pan and sprinkle the bottom with breadcrumbs. Make a stirring part from the ingredients for the base and fill it evenly into the springform pan. Scatter the currants over the base. Cook a vanilla pudding and then stir in the sour cream. The filling can now be spread over the base. Spread the finished crumbles evenly over the cake filling. Bake in the preheated oven at 180 °C top/bottom heat on the lowest shelf for approx. 45 minutes.